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Line an 8-inch square baking pan with aluminum foil or possibly parchment paper.
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Place in the freezer.
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Chop the chocolate and place in a small heatproof bowl.
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Place over a pot of simmering water and let the chocolate heat.
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Remove from the pot of water and let cold to room temperature.
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Cut the 2 Tbsp.
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butter into small bits and stir into the chocolate till it melts.
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Stir in the sweeteners.
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Preheat the oven to 300 degrees.
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Spread the almonds out on a baking tray and bake till well browned, almost to the point of being burnt, about 15 min.
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Remove from the oven and cold.
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Chop coarsely.
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In a small frying pan, heat the 1 Tbsp.
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butter over medium heat and continue melting till it turns a rich and nutty smelling brown.
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Add in the nuts, brown Sugar Twin and a healthy pinch of salt.
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Stir into the chocolate.
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Spread out into the frzn pan.
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Place back in the freezer till hardened.
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Break into small pcs.
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Return in the pan to the freezer.
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Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla together till smooth and light.
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Beat in the egg yolks and bourbon.
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Stir in the chocolate almond bits.
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Beat the cream till stiff and fold into the cheese mix.
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Beat the egg whites to hard peaks and fold into the cheese mix.
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Spread proportionately into the frzn pan.
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Freeze for at least 6 hrs or possibly overnight.
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This recipe yields 12 servings.
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Comments: This cheesecake was inspired by the fondness of a toasted nut crust on another cheesecake and by wanting something, small, freeze-able and cheesecake-like.
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It's not small, but can be cut small and stored in the freezer for a long time.
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The alcohol prevents it from freezing rock hard.
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Quark is a light tangy cheese, similar to cream cheese.
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Grocery stores carry it in the dairy section in tubs.
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If the flavor seems daunting, it can be made plain or possibly you can experiment with other flavors, such as lemon, lime or possibly orange zest and different alcohol or possibly perk it up with a few fresh, berries, folded in to the cheese mix.
