CRUST:

1 (8 oz.) pkg. chocolate wafers, crushed to crumbs and dust
2/3 cup almonds, finely chopped
1/2 cup butter, melted

Mix wafers, almonds and melted butter together and press firmly at the bottom of a 9-inch spring cake pan. Put in the refrigerator while preparing the cheese mixture.

CHEESE FILLING:

8 oz. Baker's bittersweet or semi-sweet chocolate squares
4 oz. Baker's bitter chocolate squares
3 (8 oz. ea.) pkgs. cream cheese
1/2 cup white sugar
1 1/2 cups whipping cream (35%)
1 env. unflavored gelatin
3 tbsp. Cold water

In a double boiler, for which the water is hot but not boiling, put all the chocolate squares. While the chocolate is melting, cream the cheese and sugar in a large mixing bowl. Whip the whipping cream and add it delicately to the cheese mixture. Sprinkle the gelatin onto the water in a small pot and let it sit for one minute, then turn the heat on low and stir until the gelatin is dissolved. Add the gelatin to the cheese and cream.

At this point in time, the chocolate should have finished melting completely. Put approximately one third of the cheese preparation in another bowl and add to it the melted chocolate, mixing well.

Take the pan out of the refrigerator, and pour the cheese mixtures in the pan, alternating between the chocolate and the plain one. Use a knife to marble the cheese preparations. Put in the fridge for about three hours (until the cheese has solidified enough). Once you are ready to serve it, take the cake out of the pan by running a knife under hot water and passing it carefully along the edge of the pan.

Serving Size: 10