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“I got this out of a pretty old cookbook, but never tried it. I hope to try it soon, but haven't had the time to bake one!”
1hr 40mins

Ingredients Nutrition

  • Filling
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 5 eggs
  • 1 cup sour cream
  • Crust
  • 34 cup flour
  • 14 cup sugar
  • 18 teaspoon salt
  • 14 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips, melted, divided


  1. Heat oven to 400°F.
  2. In small bowl, all crust ingredients.
  3. Mix well with a fork or pastry blender until mixture resembles coarse crumbs.
  4. Stir in 2 tablespoons melted chocolate chips.
  5. Reserve remaining chocolate.
  6. Press crumb mixture in the bottom of a pan.
  7. Bake at 400°F for 10 minutes.
  8. Remove from oven and reduce heat to 325°F.
  9. In large bowl, beat cream cheese and 1 cup sugar until light and fluffy.
  10. Stir in 3 tablespoons flour, vanilla, and almond extract.
  11. Beat in eggs, one at a time, just until blended.
  12. Stir in sour cream.
  13. Remove 1 1/2 cups filling and place in small bowl; stir in melted chocolate.
  14. Pour 1/2 of the plain filling into pan, top with 8 spoonfuls of chocolate mix.
  15. Pour remaining plain filling on top; drizzle the rest of the chocolate filling on top.
  16. Swirl filling with a table knife to get a marble effect.
  17. Place springform pan in a larger pan, add boiling water to the inside of the large pan.
  18. Place both pans in the oven for 1 to 1 1/4 hours (temp. should be 325°F) or until center is set.
  19. Cool 10 minutes; run knife around edge of the pan to loosen.
  20. Remove sides of pan and cool 2 hours.
  21. Refrigerate at least 8 hours before serving.

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