2 c. vanilla wafers, finely crushed
1 c. ground toasted almonds
1/2 c. butter, melted
1/2 c. sugar
1 (11 1/2 oz.) pkg. (2 c.) Nestle Toll House milk chocolate morsels
1/2 c. milk
1 envelope unflavored gelatin
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sour cream
1/2 tsp. almond extract
1/2 c. heavy cream, whipped

CRUST: In large bowl, combine vanilla wafer crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 inches up sides; set aside.

CAKE: Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth. Set aside.

Pour milk into small saucepan; sprinkle gelatin on top. Set side for 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream and melted morsels; 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 sides. Garnish as desired. Makes 1 cheesecake.