Chocolate Swirl Cheesecake

[Hj]

1 1/2 cups crushed graham crackers
3 tablespoons ground toasted almonds
4 tablespoons ( 1/2 stick) unsalted butter, melted
3 ounces bittersweet chocolate (minimum 65 percent cocoa solids, roughly chopped
3/4 cup sugar
1 cup sour cream
1 1/4 pounds cream cheese (about 2 3/4 cups)
2 extra-large eggs
1 teaspoon vanilla extract

Preheat oven 325F and butter a 9-inch diameter springform cake pan. Use a food processor to mix graham crackers with almonds. Add melted butter and pulse until mixture comes together. Tip mixture into pan - press down with a spatula to form an even crust. Bake in preheated oven until golden, 10-15 minutes.

Remove from oven. Reduce oven temperature to 275 F.degrees.

Melt chocolate in heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove from heat.

Large mixing bowl, beat together rest of ingredients using hand-held electric mixer. Pour mixture into cake pan and tap gently to level the mixture and remove any large air bubbles. Swirl melted chocolate into filling.

Bake until filling is set around sides but still wobbly in the center when you gently shake pan, about 30 minutes. Turn off oven - leave cheesecake inside to cool slowly, preferably overnight. The filling will continue to set as it cools, and taking it out of oven too soon may cause it to crack.

Note ~this is deliciously RICH