32 oz Cream cheese, room
Temperature
1/4 c  Sour cream
1 ts Vanilla
1/4 ts Almond extract
1/4 ts Salt
4 lg Eggs
2/3 c  Sugar
2/3 c  Dark brown sugar
1 ts Powdered (not granulated)
Instant coffee
2 ts Unsweetened cocoa powder
1/4 c  Graham cracker crumbs

Adjust rack 1/3 up from bottom of oven & preheat to 350 Carefully butter
8×3″ cheesecake pan all the way up to the rim & including inside rim itself
or cake will stick to rim as it rises & will therefore not rise evenly.
Will also need a large pan (for hot water) to place cake pan in while
baking; the larger pan must not be as deep as the cheesecake pan, & it must
be wide enough so it will not touch the sides of cake pan. Set aside. In
large bowl of electric mixer beat cheese until soft & smooth, frequently
scraping sides of bowl with rubber spatula & beaters themselves with finger
to be sure cheese is uniformly smooth. Beat in sour cream, then vanilla &
almond extracts, salt & then eggs, one at a time, scraping bowl
occasionally & beating after each addition until incorporated. Remove bowl
from mixer. You will have 6 cups of mixture. Place half (3 cups) in another
bowl that is large enough to allow you to stir in it. Add sugar to one bowl
& brown sugar to the other. With rubber spatula for each bowl stir
ingredients for 1 minute until sugar has dissolved & mixtures have thinned
out.

To dark mixture, add instant coffee & through a fine strainer, the cocoa.
Stir until coffee & cocoa have dissolved & there are no visible specks of
either. Now to form design. You have a scant 4 cups of each mixture. The
two will be placed alternately in pan. Each segment will be scant 1 cup of
mixture. Use two 1 cup glass measuring cups, one for the dark & one for the
light. It does not matter which color you use first. Pour either directly
into middle of the prepared pan. It will spread out by itself to cover
bottom of pan. Then pour same of the other mixture directly into middle of
the first. This will spread out by itself also. Then use first color again,
right in the middle. Continue until you have used all of both batters or
four additions of each mixture. Now, handle pan very carefully in order not
to disturb design. Place cake pan in larger pan & pour hot water into
larger pan about 1 1/2″ deep. If the larger pan is aluminum add about 1
tsp. cream of tartar to hot water to keep pan for discoloring. Carefully
transfer to oven & bake 1 1/2 hours. Then remove cake pan from hot water &
set aside to cool. During baking the top of the cake will darken to a rich
honey color & will rise up to & sometimes above the top of the pan; during
cooling it will sink down to its original level. When bottom of cake has
reached room temperature the cake is ready to be unmolded. Dip bottom of
pan in wide fry pan of boiling water for 10-15 seconds before unmolding.
After dipping bottom of pan in water, dry pan, cover it with flat plate or
board, carefully hold cake pan & board firmly together & turn them over. If
cake doesnt slip out of pan easily, bang pan & platter or board against
work surface. Remove pan. Sprinkle crumbs over cake ( this will become
bottom & crumbs will keep it from sticking to plate) cover with serving
plate, turn it all over again, leaving cake right side up. Refrigerate.
Will slice best of you dip a knife into a deep pitcher of very hot water
before making each cut. The hotter the water, the better.