| 1 | Foil wrap bottom of 10 x 3 springform pan. |
| 2 | Generously butter bottom and sides of pan. |
| 3 | Crush ?cup almonds in your hand and press onto the bottom of the pan. |
| 4 | Refrigerate. |
| 5 | Melt chocolates separately. |
| 6 | Beat cheese 3-5 minutes until smooth and creamy. |
| 7 | Beat in sugar. |
| 8 | Beat in eggs on medium speed one at a time, beating well after each addition. |
| 9 | Beat in cream until well blended. |
| 10 | Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined. |
| 11 | Pour into prepared pan. |
| 12 | Divide remaining batter in half and add white chocolate to half and dark chocolate to half. |
| 13 | Pour white mixture gently on top of milk chocolate layer. |
| 14 | Gently top with dark chocolate layer. |
| 15 | Place pan in roasting pan on middle rack of 325 °F. |
| 16 | Oven. |
| 17 | Pour boiling water in roaster halfway up springform. |
| 18 | Bake for 1 hour and 45 minutes to 2 hours until set. |
| 19 | Turn off oven and let cheesecake sit with door closed another hour. |
| 20 | Remove and cool to room temperature. |
| 21 | Refrigerate at least 5 hours. |
| 22 | Bring cream to a boil. |
| 23 | Pour over chocolate and let sit for 30 seconds until chocolate melts. |
| 24 | Whisk smooth. |
| 25 | Pour glaze on top of cake and use a small spatula to spread evenly. |
| 26 | Refrigerate 10 minutes to set the glaze. |
| 27 | Remove cake from pan and press remaining almonds around the sides. |
| 28 | Edited to mm format by: lois flack, cyberealm bbs, watertown, ny - home of kook-net (315)782-1120 - |
