CRUST:

1 1/2 c. chocolate wafer crumbs
1/2 c. finely chopped almonds
1/4 c. butter, melted

FILLING:

2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
3 eggs
12 oz. pkg. (2 c.) semi-sweet chocolate chips, melted, cooled
1 c. whipping cream
2 tbsp. butter, melted
1 tsp. vanilla

TOPPING:

1 c. dairy sour cream
1 1/2 tsp. vanilla
1 tsp. sugar
1/2 oz. (1/2 square) unsweetened chocolate, melted

Heat oven to 325 degrees. Butter 9-inch springform pan. In large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan; refrigerate.

In large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, 2 tablespoons butter and 1 teaspoon vanilla; beat until smooth. Pour into prepared crust. Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheese cake will be soft.

To minimize cracking, place shallow pan half full of water on lower oven rack during baking. Cool in pan 5 minutes; carefully remove sides of pan. Cool completely.

In small bowl, combine sour cream, 1 1/2 teaspoon vanilla and 1 teaspoon sugar; stir until smooth. Spread over cooled cheesecake. Drizzle with 1/2 oz. melted chocolate in lace pattern. Refrigerate several hours or overnight before serving. Garnish as desired. 16 servings.