Almond Chocolate Torte (Cheesecake)

• 23 cup sliced almonds, toasted
• 8 semi-sweet chocolate baking squares (1oz each)
• 2 (8 ounce) packages cream cheese
• 1 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin
• 14 cup water
• 2 cups whipping cream

1. Set aside 1 tablespoon of almonds for garnish.
2. Chop remaining,sprinkle into greased 9" spring form pan.
3. Melt chocolate,microwave or stovetop.cool slightly.
4. In mixing bowl beat cream cheese and sugar.
5. In small saucepan dissolve gelatin in the water,set aside for 1 minute.Then cook and stir till all dissolved.
6. Beat gelatin mixture into cheese mixture.
7. Add chocolate,beat till well blended.
8. Whip cream.
9. Fold in whipped cream or gentley mix, well.
10. Pour into spring form pan.
11. Sprinkle with reserved almonds.
12. Cover and chill for at least 3 hours.
13. This dessert also freezes well.
14. Will keep for up to 3 months.Serve with or without sauce.
15. I like the raspberry sauce #33624,and spoon a generous amount over the torte slices.Looks like I spent hours in the making.But,only took a few minutes -- .

almonds, cream cheese, sugar, unflavored gelatin, water, whipping cream

Taken from www.food.com/recipe/almond-chocolate-torte-cheesecake-148112 (may not work)