1Set aside 1 tablespoon almonds for garnish. Chop remaining almonds and sprinkle into greased 9 inch spring form pan...In microwave or in heavy saucepan, melt chocolate and stir until smooth. cool slightly..In bowl beat cream cheese and sugar.
2In a small saucepan sprinkle gelatin over cold water let stand for 2 minutes. cook and stir over low heat until gelatin is completely dissolved..Beat into cream cheese mixture. add chocolate and beat until blended...In separate bowl whip cream until stiff and fold the whipped cream into the chocolate mixture and pour into prepared pan. sprinkle with reserved almonds...cover and refrigerate at least 3 to 4 hours before you serve and keep remaining torte in refrigerator.