Melt butter over low heat in a small sauce pan or microwave on high for about 30 secs.

Grease or spray a 8x8-in pan. Preheat oven to 300°f.

When butter has slightly cooled, pour it in a medium bowl. Add the sugar, and using a wire whisk, whisk the sugar into the melted butter. Add the almond extract and whisk well to combine. Whisk in the cocoa powder. Add the food coloring and blend well. Add the vinegar and whisk. Add the eggs one at a time, whisking well after each addition. (Although the directions may sound worldly you must do EACH operation separate!).

Fold in the flour and the toasted almonds. Reserve about 1/4 c. Of the batter and spread the rest into the pan.

With an electric mixer in a small bowl, beat the cream cheese sugar, egg and almond extract, blending until smooth.

Place dollops of the cheesecake mixture on top of the Brownie battery in the pan. Distribute the remaining 1/4 c. Of the red batter on top of the cheesecake batter.

Using a knife swirl the batters so marbling occurs but batters do NOT mix. Sprinkle top with 2 TV's toasted almond.

Bake for 30 mind at 350°f. Remove from oven an cool completely on a rack!