1 1/2 c. Quaker 100% natural cereal, crushed to 1 1/3 c.
3 tbsp. butter, melted
2 tbsp. packed brown sugar
1 (15 oz.) carton Ricotta cheese
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
3 eggs
1/4 tsp. almond extract
1/2 c. Quaker 100% natural cereal
1/4 c. semi-sweet chocolate pieces, melted

Heat oven to 350 degrees. Combine crushed cereal, butter, and brown sugar; mix well. Press firmly into bottom of ungreased 9 inch springform pan. Bake 8- 10 minutes, cool completely.

Beat cheeses and sugar at medium speed of electric mixer until fluffy. Add eggs one at a time, beating well after each. Stir in extract. Reserve 1/4 cup cheese mixture, pour remaining into prepared crust. Combine remaining 1/2 cup cereal, chocolate, and reserved cheese mixture. Spoon over cheese filling. Swirl with knife to marble. Bake at 350 degrees for 15 minutes. Reduce heat to 300 degrees, continue baking 45 minutes, or until center appears set.

Cool completely before removing rim. Chill 6 hours or overnight. To serve sprinkle with additional cereal and drizzle with chocolate syrup, if desired.