Instructions: To make crust: Combine cookie crumbs, almonds and sugar in 9- or 10 inch springform pan. Gradually mix in butter, using fork. Pat mixture over bottom and halfway up sides of pan. Refrigerate while preparing filling.

To make filling: Preheat oven to 350 degrees. Brew coffee using the ground beans and 1/2 cup water. Add more water to brewed coffee if necessary to measure 1/3 cup.

Using electric mixer, beat cream cheese to soften. Gradually blend in sugar and beat until smooth. Blend in coffee, then melted chocolate mixing just until smooth. Beat in sour cream, then eggs.

Pour mixture into crust-lined pan. Bake 45 minutes. Turn off heat and let cake cool 1 hour in oven with door slightly ajar.

Chill at least 6 hours.

To make topping: Melt 3 ounces chocolate in top of double boiler over barely simmering water. Stir until smooth. Spread in 1/8- to 1 16 inch-thick layer on baking sheet. Refrigerate until just firm, about 10 minutes. Cut into 8 to 10 decorative shapes. Refrigerate until very firm. Whip cream until peaks form.

Transfer to pastry bag fitted with a large star tip. Pipe cream in decorative border around edge of cake. Garnish with chocolate shapes. Sprinkle center of cake with powdered sugar and serve.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Note: Colleen Duncan said she used more than the 6 tablespoons of ground coffee beans called for to make an even stronger distillation of coffee. Then, for the resulting 1/3 cup brewed coffee called for, she used half of the strong coffee, half Kahlua.

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