DirectionsHeat oven to 400F.
In small bowl, all crust ingredients.
Mix well with a fork or pastry blender until mixture resembles coarse crumbs.
Stir in 2 tablespoons melted chocolate chips.
Reserve remaining chocolate.
Press crumb mixture in the bottom of a pan.
Bake at 400F for 10 minutes.
Remove from oven and reduce heat to 325F.
In large bowl, beat cream cheese and 1 cup sugar until light and fluffy.
Stir in 3 tablespoons flour, vanilla, and almond extract.
Beat in eggs, one at a time, just until blended.
Stir in sour cream.
Remove 1 1/2 cups filling and place in small bowl; stir in melted chocolate.
Pour 1/2 of the plain filling into pan, top with 8 spoonfuls of chocolate mix.
Pour remaining plain filling on top; drizzle the rest of the chocolate filling on top.
Swirl filling with a table knife to get a marble effect.
Place springform pan in a larger pan, add boiling water to the inside of the large pan.
Place both pans in the oven for 1 to 1 1/4 hours (temp.
should be 325F) or until center is set.
Cool 10 minutes; run knife around edge of the pan to loosen.
Remove sides of pan and cool 2 hours.
Refrigerate at least 8 hours before serving.