2	cups chocolate graham crackers, crushed

	1 1/2	teaspoons Big Y ground cinnamon

	1/2	cup (1 stick) Big Y butter or margarine, melted

	4	(1 oz.) squares semi-sweet chocolate

	2	8-ounce packages Big Y cream cheese, softened

	1	cup Big Y sugar

	6	Big Y eggs, slightly beaten

	1/4	cup plus 1 Tablespoon Big Y all-purpose flour

	1 1/2	teaspoons grated lemon zest

	3	Tablespoons lemon juice

	1	teaspoon almond extract

	1	cup World Classics whipping cream, whipped

Preheat oven to 300°F.

In a large bowl, combine graham crackers, cinnamon and butter; mix well. Firmly press into bottom and sides of a 91/2-inch spring form pan; refrigerate for 20 minutes. Place chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low and stir until chocolate melts. Set aside to cool slightly. In a medium bowl using an electric mixer, beat cream cheese until light and fluffy. Gradually add sugar, 1/4 cup at a time, mixing well between additions. Add eggs, 1 at a time, beating after each addition. Stir in flour, lemon zest, lemon juice and almond extract. Fold in whipped cream. Combine 1 cup cheesecake mixture and melted chocolate, mix well and set aside. Pour remaining cheesecake mixture into prepared crust. Pour chocolate mixture over top of cheesecake mixture. Gently swirl with a knife to marbleize. Bake for 1 hour. Turn off oven and let cheesecake stand in closed oven 1 hour. Remove from oven and allow cheesecake to stand until completely cooled. Chill for a minimum of 2 hours before serving.