3/4 c. chocolate wafer crumbs
1/2 c. blanched whole almonds, toasted & chopped
3 tbsp. butter, melted
1/2 c. plus 2 tbsp. sugar, divided
1/2 c. amaretto liqueur
2/3 c. blanched almond paste
1 1/2 lb. cream cheese, softened
4 eggs
1 c. sour cream, divided
1 tsp. vanilla
1/4 tsp. salt
8 oz. semi-sweet chocolate, melted

Grease the bottom of a 9 1/2 inch springform pan. Cover outside of pan with double layer of aluminum foil. Combine chocolate wafer crumbs and next 2 ingredients with 2 tablespoons sugar. Pat mixture firmly over bottom of pan; reserve.

To make filling, gradually beat liqueur into almond paste until well blended; reserve. Beat cream cheese and remaining 1/2 cup sugar until smooth. Add almond paste mixture and beat until combined thoroughly. On low speed add eggs one at a time, scraping sides of bowl occasionally. Add 1/2 cup sour cream, vanilla and salt; remove 2/3 of mixture; reserve. To remaining batter, add melted chocolate and mix thoroughly. Stir in remaining 1/2 cup sour cream. ]

Place batters alternately, by large spoonfuls, into prepared pan. Using a knife or metal spatula, swirl batters to form an even pattern. Place cake in shallow pan on lower rack in 350 degree oven. Add enough hot water to pan to come 1 inch up sides of cake pan. Bake 1 hour. Cheesecake will not be quite set in center. Remove from oven, remove foil and place on wire rack to cool; cool completely. Chill 6 hours before serving. Makes 12-24 servings.