2/3 c. graham cracker crumbs
1/3 c. very finely chopped blanched almonds (2 oz.)
3 tbsp. sugar
1/4 c. (1/2 stick) butter, melted

CREAM CHEESE TOPPING:

9 oz. cream cheese, softened (1, 8 oz. & 1, 3 oz. pkg.)
2 tbsp. butter, softened
1/2 tsp. vanilla
1/2 c. sugar
2 eggs
3 tbsp. milk or half & half
1 tbsp. all-purpose flour

CHOCOLATE FILLING:

6 sq. (1 oz. each) semi-sweet chocolate
2 oz. cream cheese, softened
3 tbsp. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract, optional
1/4 tsp. salt
1/2 c. sifted all-purpose flour

1. Preheat oven to moderate (350 degrees).

2. Prepare Graham Cracker Nut Crust: Combine graham cracker crumbs, almonds, sugar and melted butter in small bowl; toss to mix. Press into even layer in 9 x 9 x 2 inch baking pan.

3. Bake in preheated moderate oven (350 degrees) for 8 minutes. Transfer pan to wire rack; cool completely.

4. Prepare Cream Cheese Topping: Combine 9 ounces cream cheese, butter, vanilla and sugar in bowl. Beat until creamy. Add eggs, milk and flour; beat until light and smooth. Reserve.

5. Prepare Chocolate Filling: Melt chocolate in top of double boiler over simmering water. Remove from heat. Reserve.

6. Beat together the 2 ounces cream cheese and butter in small bowl until smooth. Gradually beat in sugar until well blended. Beat in eggs, one at a time, beating well after each addition. Mix in vanilla, almond extract, if using, salt and reserved melted chocolate. Fold in flour. Spread Chocolate Filling over cooled crust. Pour Cream Cheese Topping slowly over all; spread evenly with knife.

7. Bake in preheated moderate oven (350 degrees) for 50 minutes or until top is dry and center remains slightly soft and edges begin to pull away from pan. Cool completely in pan on wire rack. Cover; refrigerate 8 hours or overnight before cutting.

8. Cut into 30 small brownies with long thin knife, wiping knife with damp cloth after each cut. Drizzle melted chocolate over top, if you wish.