2 c Vanilla Wafers, fine crush
1 c Ground Toasted Almonds
1/2 c of Butter, Melted
1/2 c of Sugar
12 oz of Milk Chocolate Chips
1/2 c of Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes
Whipped cream and chocolate shavings (optional)

In a large bowl, combine vanilla waver crumbs, almonds, butter and the sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside.

Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.

Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute.

Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream.

Pour into prepared pan. Chill until firm (about 3 hours).

Run knife around edge of cake to separate from pan; remove rim.

Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake