1 1/2 c. ginger snaps
1/4 stick melted butter
3 (8 oz.) pkgs. cream cheese
3 eggs
2 tsp. vanilla
2 tsp. almond extract
1 c. sugar

GLAZE/FROSTING:

4 sq. unsweetened chocolate
4 tbsp. milk
6 oz. cream cheese
4 c. confectioners' sugar

Mix ginger snaps and melted butter. Press into bottom of 9 inch springform pan. Mix cream cheese, eggs, vanilla, almond extract, sugar and pour over crust. Bake at 350 degrees for approximately 45 minutes. Cool in oven with door open. Frost top of cooled cake with glaze. Makes 8-12 slices. Freezes well.