Title: Chocolate Almond Marble Cheesecake
Categories: Dessert Cake
Yield: 12 Servings
| 3/4 | c | Chocolate wafer crumbs |
| 1/2 | c | Blanched whole almonds |
| 3 | tb | Margarine, melted |
| 1/2 | c | Sugar |
| 2 | tb | Sugar |
| 1/2 | c | Almond liqueur |
| 2/3 | c | Blanched almond paste |
| 1 1/2 | lb | Cream cheese, softened |
| 4 | | Eggs |
| 1 | c | Sour cream, divided |
| 1 | ts | Vanilla |
| 8 | oz | Semisweet chocolate, melted |
Toast and chop 1/2 cup almonds. Grease bottom of 9 1/2" springform pan.
Cover outside of pan with double layers of aluminum foil. Combine chocolate
wafer crumbs and next 2 ingredients with 2 tablespoons of sugar. Pat
mixture firmly over bottom of pan; reserve. To make filling, gradually beat
liqueur into almond paste until well blended; reserve. Beat cream cheese
and 1/2 cup sugar until smooth. Add almond paste mixture and beat until
thoroughly combined. On low speed, add eggs 1 at a time, scraping sides of
bowl occasionally. Add 1/2 cup sour cream and vanilla; remove two-thirds of
mixture; reserve. To remaining batter, add melted chocolate and mix
thoroughly. Stir in remaining 1/2 cup sour cream. Place batters
alternately, by large spoonfuls, into prepared pan. Using knife or metal
spatula, swirl batters to form even pattern. Place cake in shallow pan on
lower rack in 350 F oven. Add enough hot water to pan to come 1 inch up
sides of cake pan. Bake 1 hour. Cheesecake will not be quite set in
center. Remove from oven, remove foil and place on wire rack to cool. Cool
completely. Chill 6 hours before serving.