Few foods have the tasty and magical history that chocolate has.

In the Aztec culture, creation of the cocoa plant on earth was attributed to Quetzalcoatl, who they believed descended from heaven carrying a cocoa tree from paradise. Cocoa was combined with spices to make a frothy drink. (They didn't have sugar.)

Today, chocolate's allure lies in its sweet or bittersweet taste, but chemical reactions are at work. Chocolate stimulates the secretion of endorphins, which produce a pleasurable sensation, and serotonin, which acts as an anti-depressant.

Chocolate does more than please the taste buds and make people feel good. It's packed with polyphenol antioxidants that reduce the risk of heart disease. Antioxidants in raw cocoa can dilate blood vessels, a healthful effect, and raise HDL (good) cholesterol levels.

Researchers in Italy have found that eating dark chocolate can help to control diabetes by increasing the body's ability to metabolize sugar. Chocolate is also high in potassium, magnesium, and vitamins B1, B2, D, and E. (But it's very high in fat and calories.)

Chocolate Cheesecake

On a baking sheet, toast 2/3 cup chopped almonds at 350 degrees for 3 to 4 minutes. Cool, then grind to fine in a food processor. Combine 1 1/4 cups crushed vanilla wafers, the ground almonds, and 1/3 cup melted butter. Press onto a springform pan. Bake 8 minutes, then cool.

Melt 8 oz. bittersweet chocolate in a double boiler and set aside.

In a bowl, beat 8 ounces softened cream cheese until smooth, gradually adding 1 cup sugar, 3 eggs, 1 cup sour cream, 1/4 cup almond-flavored liqueur, and a little salt and blend. Divide the batter in half. Add melted chocolate to half of the batter and pour it into the crust to make one layer.

Put remaining batter on top for the second layer. Bake at 325 degrees for 50-60 min. Let it stand in the turned-off oven for 1/2 hour more.

Cool, move from pan, and chill for at least 8 hours before serving.