CRUST:

1 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. butter, melted

Combine first 3 ingredients. Press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool.

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
1 c. sour cream
2 tsp. vanilla
1 tsp. almond extract
3 tbsp. flour
3 eggs
2 egg yolks
1 c. sugar
1/4 c. unsweetened cocoa
1/4 c. sugar

Beat cream cheese, sour cream, vanilla in large bowl until smooth. Add flour, 1 tablespoon at a time, blending well. In small bowl beat eggs and yolks on high speed until thick and lemon colored, approximately 5 minutes. Gradually add 1 cup sugar; beat thoroughly.

Add egg mixture to cheese mixture and blend on low speed just until combined. Reserve 2 cups batter. Pour remaining batter over the prepared crust. Thoroughly combine cocoa and 1/4 cup sugar. Sprinkle over reserved batter; blend well. Add almond extract and mix. Spoon in dollops over the batter in the pan. With spatula or knife, swirl gently to marble. Bake at 300 degrees for 75 minutes. Turn off oven. DO NOT OPEN OVEN DOOR. Leave in oven 1 hour. Remove from oven. Cover and chill.