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Chocolate Marble Cheesecake

['2 tablespoon slivered blanched almonds', 'Vegetable oil cooking spray', '6 chocolate wafers', '15 ounces (1 3/4 cups) part-skim ricotta', '8 ounces lowfat cream cheese, room temperature', '1 cup sugar', '1/2 cup lowfat sour cream', '1 large whole egg', '2 egg whites', '1/4 teaspoon almond extract (or to taste)', '2 tablespoon all-purpose flour', '1/4 teaspoon salt', '2 tablespoon amaretto (if desired)', '3 tablespoon unsweetened cocoa powder', '1/2 teaspoon instant-espresso powder', '3 tablespoon bittersweet chocolate chips']

Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

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