Wrap the outside bottom of 9″ spring form pan with heavy duty foil.
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.
Reduce oven temperature to 325 degrees.
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.
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.
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.
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.
Turn oven off and cool cheesecake in oven for 3 hours. Remove from oven, run knife around outside edge. Cover and chill 8 hours.