1 1/2 c. (20 wafers), crushed chocolate cookie wafers
1/2 c. finely chopped almonds
1/4 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
3 eggs
12 oz. semi-sweet chocolate chips, melted, cooled
1 c. whipped cream
2 tbsp. butter, melted
1 tsp. vanilla

TOPPING:

1 c. dairy sour cream
1 1/2 tsp. vanilla
1 tsp. sugar
1/2 oz. (1/2 sq.) unsweetened chocolate, melted

Heat oven to 325 degrees. Butter 9 inch springform pan.

In large bowl, combine all crust ingredients, blend well. Press evenly in bottom and up sides of pan. Refrigerate.

In large bowl, combine cream cheese and 2/3 cup sugar. Add eggs one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, 2 tablespoons butter and 1 teaspoon vanilla; beat until smooth. Pour into crust lined pan.

Bake at 325 degrees F. for 55 to 65 minutes or until edges are set. Center will be soft. Cool in pan 5 minutes; carefully run knife around sides of pan to loosen. Remove sides of pan. Cool completely.

In small bowl, combine sour cream, 1 1/2 teaspoon vanilla and 1 teaspoon sugar; blend until smooth. Spread over cooled cheesecake. Drizzle top of cheesecake with 1/2 ounce melted chocolate in lace pattern. Refrigerate several hours or overnight. Garnish as desired. Store in refrigerator. 16 servings.