Ingredients:
Crust:
· About 2 cups chocolate wafer cookies, crushed
· ¼ cup sugar
· ¼ teaspoon ground cinnamon
· ¼ cup butter, melted

Filling:
· 2 packages (8oz. each) cream cheese, softened
· 1 cup sugar
· 1 cup sour cream
· 8oz. semisweet chocolate, melted and cooled
· ½ teaspoon almond extract
· 2 large eggs, room temperature, lightly beaten

Topping:
· 1 cup sour cream
· ¼ teaspoon baking cocoa
· 2 tablespoons sugar
· ½ teaspoon almond extract
· Sliced toasted almonds, optional

Method:
In a small bowl, combine crust ingredients, reserving two tablespoons for garnish. Press remaining crumbs evenly onto the bottom and two-in. up the side of a nine-in. pan. Keep aside to chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and almond extract. Add eggs and beat on low speed just until combined then pour into the crust. Place the pan on a baking sheet. Bake at 175°C for 40 minutes (filling will not be set). Remove from oven and let it stand for about five minutes. Meanwhile, combine topping ingredients. Gently spread over the filling. Sprinkle with reserved crumbs. Bake for 10 minutes longer then cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen then cool for an hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds.