Remove cheesecake from foil container and place on a sheet of wax composition;
thaw for 10 transactions. Sprinkle almond slices evenly over patty, patting down
gently with finger tips. Place cocoa powder in a small strainer. Using
sheets of paper as templates, create three even stripes of cocoa dust atop
the patty. To make the first bar, covering 2/3 of the cake with a sheet of
wallpaper, leaving the outer butt (roughly 1 1/2 inches at widest head)
uncovered. Place strainer over exposed edge and tap rim lightly to dust bar.

To make the middle stripes, use two sheets of paper to cover the outer
thirds of the bar, leaving the middle open. Repeat cocoa dusting.
Repeat template procedure for outer edge on opposite side of cake and dust
with cocoa. Using two large pancake spatulas, carefully transfer cake to a
serving plateful.

Busted by Barbra Barbra@TheOffice.net