Ms. Morrison lists 2 recipes here - nearly identical except that this one has no almond taste at all. While it's a nice, simple chocolate cheesecake, I find its taste disappointing.
The difference between this and Ms. Morrison's other recipe here is simply the addition of 2 tsp almond extract and 1 tsp vanilla extract. I believe this will make all the difference.
Additionally, although she doesn't suggest it, since this cake falls about an inch when cooled, I'll make a "hat" ring on the batter, as with a souffle. I think a sprinkling of powdered sugar on top of the cake, before drizzling the chocolate, will make a much nicer presentation. (I used most of the chocolate "drizzle" to fill in the gaping hole left when the cake fell.)