1/2 c. whole blanched almonds, ground
1 c. unsifted all-purpose flour
1 c. sugar
1/2 c. (1 stick) cold butter
1 lg. egg
1 (12 oz.) pkg. semi-sweet chocolate pieces
3 (8 oz.) pkg. cream cheese, softened
2 tsp. grated lemon peel
3 tbsp. lemon juice
6 lg. egg whites
1 c. (1/2 pt.) heavy cream
Whipped cream (optional)
Chocolate Butterflies (optional)

In food processor or medium bowl, combine ground nuts, flour and 1/4 cup sugar. Add butter; process or cut in with pastry blender until mixture resembles coarse crumbs. Add egg; process or stir until pastry forms a ball. Press into bottom and 2 inches up side of a 9-inch springform pan. Refrigerate while making filling.

In top of double boiler, melt chocolate and 2 tablespoons salad oil over hot, not boiling, water until smooth. Preheat oven to 350 degrees.

In large bowl, with electric mixer at medium speed, beat cream cheese, remaining sugar, grated peel and lemon juice until light and fluffy. Beat in egg whites, one at a time. At high speed, gradually beat in 1 cup cream until thick and fluffy.

Pour half of cheesecake mixture into prepared crust. Spoon half of chocolate mixture on top. Swirl gently with a knife. Repeat with remaining cheesecake mixture and chocolate.

Bake 55 minutes, or until edges are set and center is almost firm. Cool in pan on rack until room temperature. Refrigerate until thoroughly chilled, 3 hours or overnight. With sharp knife, loosen edge of cake. Remove side of springform pan. Pipe whipped cream decoratively around top edge; garnish with Chocolate Butterflies. Makes 12 servings.