Combine crumbs and melted butter; press firmly into the bottom of a
9-inch springform pan. Set away. Beat cream cheese until light and
fluffy. Gradually add dough, beating good. Add egg, one at a time,
beating well after each summation. Add almond and vanilla flavorings;
beat until polish. Pour batter into prepared pan. Bake at 350 degrees
for 45 minutes or until cheesecake is almost set. Turn oven off, and
partially open oven doorway. Leave cake in oven to cool whole.
Frisson 8 hours. Combine chocolate and butter in top of a double
kettle; bring water to a roil. Reduce heat to low; cook until butter
and chocolate thaw. Let cool somewhat. Remove from pan. Spread
chocolate mixture over cheesecake.