Chocolate Almond Marble Cheesecake
3/4 C. chocolate wafer crumbs
1/2 C. blanched whole almonds
3 T. margarine, melted
1/2 C. sugar
2 T. sugar
1/2 C. almond liqueur
2/3 C. blanched almond paste
1 1/2 lbs. cream cheese, softened
1 C. sour cream, divided
1 t. 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.