HOW TO MAKE IT :
- In a food processor, combine the chocolate cookies with the ¼ cup almonds. Process until crumbs. Set aside.
- In a mixing bowl, beat cream cheese until fluffy (about 2 minutes). Add in sugar, cocoa and almond extract. Beat an additional 3-5 minutes until fluffy. Fold in whipped topping until blended.
- In two serving dishes (I used stemless wine glasses), spoon about ¼ cup of cookie crumbs into the bottom. Dollop some of the cheesecake mixture. Repeat several times for a layered look. Top with whipped topping, sliced almonds, and any extra cookie crumbs! Refrigerate until ready to serve. ENJOY!
