Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          vanilla wafers -- fine crush
     1/2  cup           butter -- melted
  12      ounces        milk chocolate chips
   1      envelope      unflavored gelatin
     1/2  cup           sour cream
     1/2  cup           heavy cream -- whipped
   1      cup           ground toasted almonds
     1/2  cup           sugar
     1/2  cup           milk
  16      ounces        cream cheese -- softened
     1/2  teaspoon      almond extract
                        garnishes *

Preparation:

* Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and 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 on 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