CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. (3/4 stick) melted butter

FILLING:

2 1/2 c. (1 1/2 lbs.) Ricotta cheese
3/4 c. sugar
1 c. roasted ground almonds
1/2 c. semi-sweet chocolate chips, well chilled and ground in blender
3/4 c. whipping cream
1 tsp. almond extract

Crust: Blend all ingredients in 9 inch pie plate and evenly press firmly against bottom and sides. Bake at 350 for 10 minutes. Cool completely.

Filling: Beat cheese and sugar thoroughly in large bowl. Stir in ground nuts and chocolate. Partially whip cream, in bowl. Add almond extract and beat until stiff peaks form. Fold into cheese mixture. Gently spoon into pie shell. Refrigerate overnight. Sprinkle with almonds and shaved chocolate. 12 servings.