All ingredients should be at room temperature before starting. Preheat the oven to 350 degrees. Thoroughly mix and blend the crumbs, brown sugar and butter by hand. Press on the bottom of a 9" springform pan. Bake for 10 minutes. Set aside. Cream the cheese thoroughly. Gradually beat in the first measure of sugar. Add the eggs, one at a time, beating thoroughly after each addition. Add the first measure of vanilla extract and the first measure of almond extract. Pour into the prepared pan. Bake until set (about 35 minutes). Remove from the oven. Increase the oven temperature to 500 degrees. Mix the sour cream, the second measure of sugar and the second measures of the vanilla and almond extract. Spread over the cake. Bake for 5 minutes. Cool. Chill thoroughly. Remove the rim of the pan. Sprinkle shaved chocolate around the edge of the cake. Recipe by: Joel Ehrlich
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|Serving Size: 1 Serving (9447g)|
|Recipe Makes: 1|
|Calories from Fat: 24611 (82%)|
|Amt Per Serving||% DV|
|Total Fat 2734.6g||3646 %|
|Saturated Fat 1502g||7510 %|
|Monounsaturated Fat 709.7g|
|Polyunsanturated Fat 136g|
|Cholesterol 13527.3mg||4162 %|
|Sodium 27326.9mg||942 %|
|Potassium 12667.1mg||333 %|
|Total Carbohydrate 859g||253 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 851g|
|Protein 613.1g||876 %|
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Calories per serving: 30003
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