Yield: 12 servings

Crust
1 1/2 cups chocolate cookie crumbs
1/2 cup fine chopped almonds
1/4 cup melted butter

Filling
16 ounces cream cheese, softened
2/3 cup granulated sugar
3 eggs
2 cups chocolate chips, melted and cooled
1 cup whipping cream
2 tablespoons butter
1 teaspoon vanilla extract

Topping
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 tablespoon granulated sugar
1/2 ounce unsweetened chocolate. melted

Preheat oven to 325 degrees F. Butter a 9-inch springform pan.

In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and refrigerate. In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping cream, 2 tablespoons butter and 1 teaspoon vanilla extract. Beat until smooth. Pour into the prepared crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft. Cool in pan for 5 minutes and then carefully remove the sides of the pan and cool completely.

In a small bowl combine the sour cream, 1 1/2 teaspoons vanilla extract and 1 tablespoon sugar. Stir until smooth. Spread over the cooled cheesecake. Drizzle with the 1 ounce melted chocolate in a lace pattern. Refrigerate several hours or overnight before serving.