1 1/4 c. crushed graham crackers
1/2 c. butter, melted
1 tsp. cinnamon
1/2 c. chopped pecans

2 (8 oz.) pkgs. Philadelphia cream cheese
3 (1/2) pts. sour cream
1 c. sugar
3 lg. eggs or 4 sm. ones
1/2 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
1/4 c. milk (2%) fat

Prepare crust in a 10 inch springform pan. Put to bake at 350 degrees for 7 minutes. Make sure all your filling ingredients are at room temperature (cream cheese should be soft)

In a bowl beat milk into cream cheese. Add sugar and salt. When milk is homogeneous add each egg gradually. When mixture is homogeneous once again fold in sour cream with wooden spoon or spatula very gently. Add vanilla and almond extract. Pour into ready crust. Bake in slow oven 325 degrees for 50 minutes. Remove from oven and cool. Separate from springform when ready to eat.

1 (4 oz.) Hershey's chocolate bar
1 tsp. coffee
2 tbsp. cocoa
1/4 c. milk
1 tbsp. butter

On a double boiler melt chocolate with milk. When all melted and smooth add cocoa, coffee and butter. Blend again until smooth at very low heat. Let cool. Chocolate should still be runny to pour into cheesecake. Now pour into cheesecake in a swirl method.

Then with a dull knife cut into cheesecake vertical lines all the way across and horizontal lines all the way across. You'll be forming a grid criss cross. Do this real gently without disturbing the crust. Now it's marbled and ready to place in the oven.