Instructions: Make Crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.

Make Filling: Preheat oven to 350 degrees.

Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined.

Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.

Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

This recipe yields 1 (10-inch) cheesecake.

Yield: 1 ten-inch cheesecake

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.