- 2 cups Honey Maid graham cracker crumbs
- 1 cup ground toasted almonds
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 ¾ cups Nestle Toll House milk chocolate morsels
- 1 envelope unflavored gelatin
- ½ cup milk
- 2 pkgs (8-oz each) Philadelphia cream cheese, softened
- ½ cup sour cream
- ½ tsp almond extract
- ½ cup heavy whipping cream, whipped
Combine graham cracker crumbs, almonds, sugar and butter in medium bowl; mix well. Press firmly onto bottom and 2 inches up side of un-greased 9-inch spring form pan.
Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Sprinkle gelatin over milk in small saucepan; let stand for 1 minute. Warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat. Beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. Beat in gelatin mixture and almond extract; fold in whipped cream. Pour into crust. Chill for about 3 hours or until firm. Run knife around edge of cheesecake; remove side of spring form pan. Garnish as desired.