1 1/2 c. Quaker 100% Natural Cereal, crushed
3 tbsp. butter, melted
2 tbsp. brown sugar, packed
15 oz. carton ricotta cheese
16 oz. pkg. cream cheese, softened
3/4 c. sugar
3 lg. eggs
1/4 tsp. almond extract
1/2 c. Quaker 100% Natural Cereal
1/4 c. semi sweet chocolate pieces, melted

Heat oven to 350 degrees. Combine crushed cereal, butter and brown sugar; mix well. Press firmly onto bottom of ungreased 9" springform pan. Bake 8 to 10 minutes. Cool completely.

Beat cheeses and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in almond extract. Reserve 1/4 cup cheese mixture; pour remaining into prepared crust.

Combine remaining 1/2 cup cereal, melted chocolate and reserved cheese mixture; spoon over cheese filling and swirl with a knife to marble.

Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees and bake 45 minutes more, or until center appears set. Cool completely before removing rim. Chill 6 hours or overnight. Top with a sprinkle of additional cereal and drizzle with chocolate syrup.