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Crust:.
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Lightly butter bottom only 10-inch springform pan or spray with cooking spray.
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In medium bowl, mix graham creacker crumbs, toffee bits, brown sugar and 1/4 cup melted butter with fork until crumbs are coated.
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Press in bottom of buttered pan.
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Chcolate Layer:.
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In 1-quart saucepan, heat whipping cream over medium-low heat until hot.
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Stir in liqueur.
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With wire whisk, stir in chocolate chips until smooth.
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Remove from heat.
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Place 1/4 cup chocolate mixture in small microwaveable bowl; set aside for drizzle.
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Pour and carefully spread remaining chocolate mixture over crust.
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Freeze for 20 minutes.
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Filling:.
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Heat oven to 325 degrees F.
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In a large bowl, mix brownie mix, 6 Tablespoons melted butter and the water; beat 50 strokes with spoon (mixture will be thick).
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In a small bowl, beat egg whites with electric mixer on high speed 1-2 minutes or until soft peaks form.
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Add brownie mixture, beat with electric mixer on low speed just until well blended, about 30 seconds (batter will appear lumpy).
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Remove crust from freezer.
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Spread batter over chocolate layer.
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Sprinkle almonds evenly over top.
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Bake at 325 degrees F for 45-60 minutes or until center is puffed and set and edges are firm (middle will be soft).
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DO NOT OVERBAKE.
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Cool on wire rack 2 hours.
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Run knife around side of pan; remove side.
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Microwave reserved chocolate mixture on High for 10-15 seconds until desired drizzling consistency; drizzle over torte.
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To serve at room temperature, cool an aditional hour.
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Or refrigerate until serving time.
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If desired, top individual servings with unsweetened whipped cream.
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Now, sit down and enjoy with a cup of coffee!
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*To toast chopped almonds, spread on cookie sheet; bake at 325 degrees F for 6-8 minutes, striing once, until golden brown.
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(This can be done while making the crust or chocolate layer).
