1 c. crushed chocolate wafer cookies, about 20 wafers
1/4 c. butter, softened
4 (8 oz.) pkg. cream cheese, softened
3 lg. eggs
3/4 c. granulated sugar
1/2 c. milk
1/2 tsp. almond extract
1/4 tsp. salt
5 (1 oz.) sq. semi-sweet chocolate, melted
14 whole blanched almonds
1 c. heavy cream, whipped

In 8 inch springform pan combine crushed cookies and butter with fork or fingers until blended; press onto bottom of pan. Heat oven to 350 degrees.

In large bowl with electric mixer at low speed, beat cream cheese until smooth; add eggs, sugar, milk, almond extract and salt. Increase speed to medium; beat 2 minutes. Set aside half of mixture. Stir all but 2 tablespoons of the melted semi-sweet chocolate into remaining mixture until blended. Alternately spoon batters into prepared pan. With metal spatula gently cut and twist through batter a few times to obtain a swirl effect.

Bake 45 minutes or until edges are set but center is not. (Cake will firm up when chilled.) Remove to rack to cool completely; cover; refrigerate.

Meanwhile, dip each almond into remaining melted chocolate to cover halfway; place on wax paper until chocolate is dry.

To serve: Beat heavy cream until soft peaks form when beaters are lifted; spoon about 14 large swirls of whipped cream around cheesecake; top each swirl with an almond, if desired. Makes 14-16 servings.