Preheat oven to 325 degrees. Lightly spray sides and bottom of a 13-x-9-inch baking pan with cooking spray; set aside.

In the work bowl of a food processor, process almonds until chopped. Add doughnut pieces and melted butter; pulse carefully just until crumbled. Do not overprocess. Press crust mixture into bottom of prepared pan.

Bake for 5 minutes. Set aside to cool

In a large bowl, combine cream cheese, mascarpone cheese, and sugar. Beat at medium speed with an electric mixer until smooth. (Avoid beating too much air into cheese mixture.) Add vanilla and eggs, one at a time, beating at low speed until well blended. Divide mixture evenly between 2 medium bowls. Add melted bittersweet chocolate to one bowl, stirring to combine. Add melted white chocolate to second bowl, stirring to combine.

Pour white-chocolate mixture into prepared crust. Gently spread bittersweet-chocolate mixture over white-chocolate mixture. Bake for 1 hour, or until edges have puffed and top looks dull and is dry to the touch. Turn off oven; let cheesecake cool in oven for 1 hour. Remove pan from oven, and let cool to room temperature. Cover and refrigerate overnight.

To make glaze, place bittersweet chocolate and butter in a medium saucepan. Heat over medium heat until melted, stirring occasionally. Remove from heat; gently add corn syrup, stirring until mixture is smooth and slightly warm to the touch (about 80 degrees).

Pour glaze over cheesecake, spreading with a spatula. Refrigerate until set. Store in refrigerator.