1. Strain the yogurt. Line a strainer or colander with a double layer of cheesecloth (available in the gadgets aisle) or with a coffee filter. Place strainer over a bowl and let strain for an hour and a half. The liquid whey will drain, leaving a thickened yogurt; there should be 1/3 to 2/3 cup (works with both amounts). Set aside. This may be prepared in advance; keep it refrigerated.

2. Preheat oven to 325 degrees F. In a small bowl, mix together graham cracker crumbs and butter. Press crumb mixture onto bottom and partially up sides of a 9-inch springform pan. Set pan on a baking sheet and set aside.

3. In a large bowl, use an electric mixer to beat together cream cheese, flour, and sugar until fluffy, about 2 to 3 minutes. Beat in thickened vanilla yogurt, almond extract, and orange zest. Add eggs one at a time, beating gently after each addition.

4. Melt chocolate in top of a double boiler, or microwave on high for 1 minute, then stir until smooth. Stir about 1 cup cream cheese mixture into melted chocolate. Pour remaining cream cheese mixture on top of crust in prepared pan, then pour chocolate mixture on top and swirl with a knife to marble. Set baking sheet and pan in middle of oven and bake at 325 degrees F for about 45 to 55 minutes, or until cheesecake is set; surface may crack. Remove from oven and run a knife around edge of cheesecake to separate it from pan. Cool completely, then cover and chill at least 6 hours or overnight.

5. Garnish sides where there's no crust with sliced almonds, if desired. Sprinkle additional sliced almonds and chocolate curls on top.

Suggestions: Use Hannaford graham cracker crumbs (about 5 whole crackers, crushed) and Hannaford regular cream cheese. May garnish with chocolate curls and sliced almonds.

Source: Hannaford fresh Magazine, March - April 2008