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1
Preheat oven to 350F.
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2
and butter a 9 1/2-inch springform pan.
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3
In a shallow baking pan toast almonds in middle of oven until golden, about 10 minutes.
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4
Remove almonds from oven but leave oven on.
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5
Cool almonds completely.
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6
In a food processor pulse nuts until finely chopped and transfer to a bowl.
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7
Break graham crackers into food processor and finely grind.
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8
Stir 1 cup cracker crumbs and sugar into almonds.
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9
Melt butter and add to crumb mixture, stirring with a fork until combined well.
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10
Press crumb mixture evenly onto bottom and 1 inch up side of springform pan.
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11
In a food processor grind together almond paste and sugar until combined well.
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12
Add cream cheese and vanilla and blend well.
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13
Add eggs 1 at a time, pulsing until just combined after each addition.
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14
Pour filling into crust and bake in middle of oven 50 minutes.
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15
Turn off oven and let cheesecake stand in oven 10 minutes.
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16
(Cake will not be set in center but will set as it cools.
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17
Don't worry if cheesecake cracks; chocolate topping will cover it.)
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18
Cool cheesecake in pan on a rack 1 hour.
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19
Run a thin knife around edge of pan to loosen cheesecake but do not remove side of pan.
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20
Chill cake, uncovered, at least 4 hours and up to 1 day.
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21
Finely chop chocolate.
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22
In a small saucepan bring cream just to a simmer and remove pan from heat.
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23
Add chocolate and stir until smooth.
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24
Carefully pour topping onto cake and spread it up to but not over edge.
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25
Chill cake, covered, until chocolate is set, at least 2 hours, and up to 1 day.
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26
Just before serving, remove side of pan.
