Categories: Cheesecakes, Chocolate, Cakes/choc. 
      Yield: 10 servings 
  
      2 c  Vanilla Wafers, Fine Crush          1 ea Env. Unflavored Gelatin 
      1 c  Ground Toasted Almonds             16 oz Cream Cheese, Softened 
    1/2 c  Butter, Melted                    1/2 c  Sour Cream 
    1/2 c  Sugar                             1/2 ts Almond Extract 
     12 oz Milk Chocolate Chips              1/2 c  Heavy Cream, Whipped 
    1/2 c  Milk                                1 x  Garnishes * 
  
  *   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