Combine crumbs and melted butter; press firmly into
the bottom of a 9-inch springform pan. Set aside.
Beat cream cheese until light and fluffy. Gradually
add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add almond and
vanilla flavorings; beat until smooth. Pour batter
into prepared pan. Bake at 350 degrees for 45 minutes
or until cheesecake is almost set. Turn oven off, and
partially open oven door. Leave cake in oven to cool
completely. Chill 8 hours. Combine chocolate and
butter in top of a double boiler; bring water to a
boil. Reduce heat to low; cook until butter and
chocolate melt. Let cool slightly. Remove from pan.
Spread chocolate mixture over cheesecake.
SOURCE: Gary Sawyers; Cooking with Class; Frederick
Community College; Frederick, Maryland; America's Best
Recipes; A 1988 Hometown Collection; Oxmoor House.
