<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Place hazelnuts in foil-lined jelly roll pan; toast 10 minutes, stirring occasionally. Remove from oven to wire strainer set over bowl. Protecting hand with dish towel, rub nuts to remove skins. Place nuts in food processor; process 30 seconds or until well chopped. Remove 1/2 cup nuts; set aside. To nuts remaining in processor add cracker crumbs and melted margarine; process until moist clumps form. Press mixture evenly over base of 9-inch springform pan to form crust. Bake 5 minutes; cool. Reduce oven heat to 300 degrees F. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove melted chips from heat to cool. In large bowl with electric mixer at medium speed, beat cream cheese, sugar, and sour cream until creamy and smooth. Beat in eggs until just combined. Remove half of batter to second bowl; stir in melted chocolate and vanilla extract to blend well. To remaining plain cream cheese mixture, stir in almond extract. Spoon plain and chocolate batters alternately over crust in pan. Run thin spatula or knife through batters to produce marbled effect. Bake 1 hour 10 minutes; turn oven off; leave cake in oven at least 30 minutes until top is firm when touched. To guarantee a crack-free surface, let cake remain in oven up to 2 hours. Cool cake in pan on wire rack; refrigerate at least 4 hours or overnight. Just before serving, remove sides from pan; press reserved nuts over sides of cheesecake. Decorate with strawberries, as pictured."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22776/chocolate-cheesecake-hazelnuts-185/>