1 1/2 c. gingersnap crumbs
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese
1 c. sugar
3 eggs
2 tsp. vanilla extract
2 tsp. almond extract
6 oz. pkg. semi-sweet chocolate chips
3 tbsp. butter
Sliced almonds

Preheat oven to 350 degrees. Crumble ginger snaps and add 1/4 cup melted butter. Press crumbs into bottom of 9 inch springform pan. Process cream cheese until smooth. Add sugar, eggs and extracts. Process until well blended, 15 to 20 seconds. Pour into pan. Bake 45 minutes. Turn oven off. Allow cake to cool with oven door open. Melt chocolate and 3 tablespoons butter and swirl over top of cooled cake. Top with almonds.