Instructions: * Chilled and cut in small cubes

To make crust: Preheat the oven to 350 degrees.

Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Add the nuts and chocolate.

In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture and stir until moistened.

Oil a 10-inch springform pan. Pat the mixture into the bottom of the pan.

Bake for 15 minutes. Cool.

Reduce oven temperature to 325 degrees.

To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate. Pour into crust- lined pan and bake for 1 hour or until center moves slightly.

To make topping: Mix sour cream with brown sugar and pour over cheesecake.

Return to oven and bake 15 minutes longer. Cool completely, then refrigerate overnight.

To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth. Cool to room temperature, then drizzle over cheesecake.

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