There are two major parts to this cheesecake. First the cheesecake and then the creme brulee. The problem is that they really need to bake at about the same time since their baking times overlap and the creme brulee needs to be applied to the top of the cheesecake before either of them are completely done.
For the crust I use:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1 stick (1/2 cup) unsalted butter, melted.
Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
I then preheat the oven to 350 degrees.
For the fillings I use:
1 1/2 cup of fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
1 teaspoon of almond extract
Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 40 to 45 minutes. This needs to be baking at about the same time as the creme brulee.
1 1/4 cups heavy cream
1/2 teaspoon of vanilla
1 teaspoon of almond extract
1/2 cup of dark chocolate, chopped
4 egg yolks
1 tablespoon sugar
4 to 6 tablespoons cane sugar, for topping
Mix the cream and vanilla and almond extract together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate.
Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake along with the cheesecake for 40-45 minutes. Remove from the water and and then gently spoon the chocolate custard on to the top of the cheesecake. Smooth it out over the entire surface of the cheesecake. Then bake together for 10-15 minutes. Then let it stand and cool. After it as cooled down (about and hour or two) sprinkle the top of the custard with about 3/4 cup of refined sugar, or just until it has smoothed other the entire cake. Then broil until the sugar begins to boil and slightly brown. Remove from oven and let it cool for three-four hours.
When that is done take 1/2 cup of melted white chocolate (from the double boiler) and pour it over the creme brulee crust. Then take magic chocalate fudge shell and drizzle it over the white chocalate. Top with berries if you desire. Have fun and don't eat this too often...it would probably kill you.