Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan. Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined. Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve. Gourmet Magazine December 1992
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|Serving Size: 1 Cake (3629g)|
|Recipe Makes: 1|
|Calories from Fat: 5704 (60%)|
|Amt Per Serving||% DV|
|Total Fat 633.8g||845 %|
|Saturated Fat 289.1g||1446 %|
|Monounsaturated Fat 207.5g|
|Polyunsanturated Fat 55.5g|
|Cholesterol 8661.9mg||2665 %|
|Sodium 5854.9mg||202 %|
|Potassium 5477.8mg||144 %|
|Total Carbohydrate 726.6g||214 %|
|Dietary Fiber 58.9g||236 %|
|Sugars, other 667.7g|
|Protein 277.5g||396 %|
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Calories per serving: 9537
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