8 chocolate wafer cookies, crushed
16 oz. reduced calorie cream cheese
2 c. reduced calorie light sour cream
1/4 c. granulated sugar
1 tsp. almond extract
4 lg. eggs
2 tbsp. unsweetened cocoa powder

Preheat oven to 325 degrees. Spray a 9" springform pan with non-stick cooking spray. Wrap bottom and sides of pan with heavy aluminum foil. Sprinkle crumbs evenly over bottom of pan; set aside.

In large bowl with electric mixer, beat cream cheese, sour cream and sugar and almond extract until smooth. Add eggs, one at a time, beating on low speed until blended.

Pour 2 cups batter into small bowl; whisk in cocoa until blended. Pour 2/3 cup chocolate batter into prepared pan pour plain batter over top. Spoon remaining chocolate batter by tablespoonfuls over plain batter. With knife gently swirl batter to make marbled design.

Set springform pan into large roasting pan. Pour boiling water into roasting pan to come halfway up sides of springform pan.

Bake 55 to 60 minutes until set. Turn off oven; leave cake in oven with door ajar, 1 hour. Remove and refrigerate until chilled. With thin sharp knife, cut into 12 even slices. To Freeze: When cheesecake is completely chilled, wrap entire springform pan in heavy duty foil. Freeze up to 2 weeks ahead. Thaw in refrigerator 1 day before serving.