1 1/2 pkgs. (4 oz., each) sweet or semi-sweet chocolate

OR 2 cups semi-sweet chocolate chips

2 eggs

2/3 cup Karo light or dark syrup

1/3 cup heavy cream

1/2 cup milk

1 1/2 tsp. vanilla

1/2 cup sour cream

1/2 tsp. almond ext.

2 Tbsp. flour

2 8-oz. pkgs. cream cheese, cut into cubes

Melt the chocolate. Blend eggs and next 6 ingredients in food processor until smooth. Gradually add cream cheese - blend this until smooth. Blend in melted chocolate. Pour into ready-made crust (below) that you have put into springform pan. Bake at 300 degrees for 45 minutes. Cool. (I always put a pan of water in the oven with my cheesecakes so that they do not dry out. Also, I put a pan under the cheesecake, as the springform pan usually leaks the butter or margarine into the oven.

CRUMB CRUST:

Combine 2 cups chocolate cookie or graham cracker crumbs with 1 cup ground almonds, 1/2 cup sugar and 1/2 cup melted margarine. Press into bottom and up the sides of a 10" (or smaller) springform pan.

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