CRUST:

1 pkg. Duncan Hines devil's food cake mix
1/2 c. Crisco oil

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1/2 tsp. almond extract
3 eggs
1 (1 oz.) sq. unsweetened chocolate, melted

Preheat oven 350 degrees. Grease 9 inch spring-form pan.

For Crust: Combine cake mix and oil in large bowl. Stir until well blended. Press mixture into bottom of pan. Bake at 350 degrees for 22 minutes. Remove from oven. Increase oven temperature to 450 degrees.

For Filling: Combine cream cheese, sugar, and almond extract in large bowl. Beat at medium speed until blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup filling; add melted chocolate. Spoon plain filling into warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble.

Bake at 450 degrees for 7 minutes. Reduce oven temperature to 250 degrees. Continue baking 30 minutes or until cheesecake is set. Loosen cake edge from pan. Cool before removing from pan. Refrigerate.