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For crust:.
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Combine crushed cookies and chopped almonds in a small mixing bowl;.
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Stir in melted butter or margarine.
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Press mixture evenly onto bottom of an 8-inch springform pan.
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Set pan aside.
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For filling:.
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Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.
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Add sugar, beating mixture until smooth.
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Add eggs, sour cream and vanilla; beat on low speed until just combined.
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DO NOT OVERBEAT.
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Pour filling into crust-lined pan.
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Place pan on a shallow baking pan in the oven.
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Bake at 350F for 45 minutes or until center appears nearly set when gently shaken.
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(This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
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Remove springform pan from baking pan and cool on wire rack for 15 minutes.
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Use a small metal spatula to loosen the sides of pan and cool for another hour.
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Cover and chill for an additional 4 hours.
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For sauce:.
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Melt preserves in a small saucepan over low heat.
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Add berries.
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Heat gently just until sauce simmers; cool.
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To serve:.
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Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
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TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown.
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I add a tad of butter to assist with the browning process.
