Instructions

1. Pre-heat oven to 375 degrees.
2. Wrap the outside bottom of 9″ spring form pan with heavy duty foil.
3. Place crackers in food processor and process until fine crumbs are
   formed. Add cocoa powder and pulse a few times to combine. Slowly add
   melted butter while processor is running on low and process until
   combined. Press mixture into bottom of spring form pan coated with
   cooking spray. Bake at 375 for 10 minutes.
4. Reduce oven temperature to 325 degrees.
5. Place cranberry sauce and water in food processor. Process until smooth.
   If mixture is still too thick, add water, 1 tablespoon at a time, until
   mixture is thin enough to swirl into cheesecake.
6. Combine 1 cup sugar and cream cheese in large mixing bowl. Mix at medium
   speed until smooth. Add in yogurt, vanilla, and almond extract and mix
   until combined. Add eggs, one at a time, mixing well after each
   addition.
7. Pour cheesecake mixture over prepared crust. Using a large tablespoon,
   spoon cranberry sauce over the filling. With a table knife, drag through
   cranberry sauce to swirl into cheesecake batter.
8. Place spring form pan into deep baking pan and add hot water to baking
   pan to a depth of 3 inches. Bake at 325 degrees for 50-60 minutes or
   until center of cheesecake barely moves when pan is touched.
9. Turn oven off and cool cheesecake in oven for 3 hours. Remove from oven, run knife around outside edge. Cover and chill 8 hours.