Devil's Tooth Cheesecake

Crust:
1/4 cup (1/2 stick) melted butter
1 package Nabisco chocolate cookie wafers, crushed

Mix butter and crumbs and press into a 10-inch Dutch oven, going up the sides at least 1 inch.

Filling:
16 ounces cream cheese
1 cup granulated sugar
1 (16 ounce) container ricotta cheese
6 eggs
1/2 cup sour cream
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips
1/4 cup butter
1/2 cup whipping cream

Mix first five ingredients until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond extract. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust.

Add vanilla extract to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch oven. This is very dense and takes about 1 1/4 hours to bake. It is done when the top cracks and is firm. This cheesecake is great warm or cold.