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To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray.
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In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt.
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Spread evenly in pan.
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Bake 20 minutes or until golden brown.
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Cool completely on rack.
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Break into pieces or bite-sized pieces.
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Set aside and to be used as a crumbled topping.
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May be made up to 3 days in advance.
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To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar.
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Cover; process until finely ground.
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Add 1/3 cup softened butter.
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Pulse to combine.
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Press into bottom and sides of 10-inch fluted tart pan with removable bottom.
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Chill 15 minutes.
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Place on foil-lined baking sheet.
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Bake 20 minutes or until lightly browned; cool.
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To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate.
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Stir over low heat until melted.
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In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds.
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Beat in sugar until smooth.
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Beat in melted mixture until combined.
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Fold in sour cream and extract.
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Beat in egg and yolk until combined.
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Pour into crust.
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Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken.
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Cool on rack 30 minutes.
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Loosen crust from side of pan, but do not remove.
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Chill at least 2 hours.
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Remove tart from pan.
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Top with whipped cream, Salted Almond Praline and berries.
