1 1/2 c. chocolate cookie crumbs
1/3 c. blanched almonds
6 tbsp. butter, melted
4 tsp. (2 env.) unflavored gelatin
1 1/2 c. cold water, divided
1 1/4 c. sugar, divided
1/8 tsp. salt
4 eggs, separated
11 oz. cream cheese, softened
1/3 c. creme de cacao liqueur
3 tbsp. brandy
1 c. heavy cream, whipped

Preheat oven to 375 degrees. Combine cookie crumbs, ground almonds and butter. Press mixture into the bottom of a 10 inch springform pan. Bake 10 minutes.

In small saucepan, soften gelatin in 3/4 cup water for 5 minutes. Place over low heat and stir until gelatin is dissolved. Add remaining water and remove from heat. Stir in 1 cup sugar, salt and egg yolks, blend well. Return to heat and cook 5 minutes or until slightly thickened. Remove from heat. Place cream cheese in a large mixing bowl and gradually beat in egg yolk mixture until smooth. Add creme de cacao and brandy. Chill until slightly thickened.

Beat egg whites with remaining 1/4 cup sugar until stiff. Alternately fold egg whites and whipped cream into cream cheese mixture. Pour into crust. Chill until firm. To serve, use knife to loosen sides of cake from pan, remove spring form. Yield: 10 to 12 servings.