2 lb cream cheese (room temperature)
1-3/4 cup sugar
1/4 tsp almond extract (optional, I don't use it)
1 tsp vanilla extract
2 oz unsweetened chocolate
graham crackers or Oreos, crushed
1 batch of Hot Fudge Sauce
Beat cream cheese until smooth. Add extracts and sugar an dbeat until smooth. Add eggs one at a time. After thoroughly mixed, put 1/4 to 1/3 of the mixture into a small bowl. Melt the chocolate, add to the small bowl and mix. Butter an 8" round or square x 3" deep closed bottom pad. Add a thin layer of graham cracker or cookie crumbs. Put batter in pan by alternating large spoons of white and small spoons of chocolate mixture. Bake in a pan of hot water at 350°F for 90 minutes or until golden brwn on top. Cool on a rack until room temperature. Make fudge sauce and pour over cake. Refrigerate 5 to 6 hours before serving.