In a small saucepan melt 2 squares (2 oz) unsweetened chocolate over hot water, remove the pan from the heat & let chocolate cool (not cold). In a bowl beat four 8-oz pkgs cream cheese, softened, until the cheese is smooth, beat in 1 3/4 cups sugar, 1/4 cup at a time, 1 tsp vanilla, & 1/4 tsp almond extract, & add 4 eggs, 1 at a time, beating. Transfer 1/3 of mixture to a bowl & stir in the chocolate.
Alternate T’s of the vanilla mixture & tsps of the chocolate mixture around the rim of a well buttered 8-in round cake tin, 3 ins deep & continue to fill the tin in the same manner.
Set the tin a baking pan, add enough boiling water to reach 2/3 of thew ay up the sides of the tin and bake the cake on the lowest rack of a preheated moderately slow oven (325 deg.) for 1 hr & 30 mins or until the top is golden.
Turn off oven & let cake standin the oven for 30 mins more. Transfer the cake to a rack & let it cool completely. Invert cake onto a flat, buttered dish.
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