Heat oven to 450 degrees.
Prepare your Chocolate Crust and press into bottom of a 9-inch springform pan.
In a large bowl, beat the sugar and cream cheese until blended.
Add the sour cream and almond extract and beat again until blended.
Add the cocoa, all purpose flour and ground almond and beat until blended.
Add each egg individually, beat just until blended.
Pour the mixture into your prepared Chocolate Crust.
Bake for 10 minutes at 450 degrees.
Reduce heat to 250 degrees and continue baking 40-45 minutes. Remove to wire rack.
Use a knife to loosen the sides of the pan from the cheesecake.
Allow to cool completely before removing side of pan (unless you like the crackled look in my photos and then you can do it while it's still warm haha)
Refrigerate for 4-6 hours before serving.
Garnish with chocolate drizzle, whipped cream, almonds or cherries. Or anything else your heart desires.