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1
Combine cookie crumbs, almonds and butter; pat evenly over bottom and 1-inch up side of greased 9-inch springform pan.
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2
Bake in 325F oven for 6 minutes.
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3
Set on a rack to cool.
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4
Wrap bottom of pan in foil and set aside.
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5
Bring 1/2 cup of the cream to a boil; remove from heat .
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6
Put remaining 1 cup cream in refrigerator.
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7
Stir chocolate in to hot cream until melted.
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8
Stir in kirsch and vanilla; let cool completely.
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9
In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar.
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10
Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 238F or when 1/2 teaspoons of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.
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11
Meanwhile in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool.
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12
In 2 batches, pour chocolate mixture down sides of bowl, and gently fold inches.
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13
Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture, Pour into prepared crust.
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14
Cover with foil and enclose in a plastic bag.
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15
Freeze for at least 5 hours or until firm or up to 1 week.
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16
(Do not remove from freezer until just before serving).
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17
To serve, run knife around inside of pan; remove pan sides and place cake on plate.
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18
Cover entire top with fresh raspberries, placing them upside down, and pressing down slightly.
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19
Cut into wedges to serve.
