Pink Squirrel Pie and Almond Crust

Cecily Parsley's Note:

Forgot I had this, it's been in the box so long. Hand-copied; origin unknown. I've had this one since before I was legally old enough to purchase the liqueurs involved.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 pie

• ¾ cup oatmeal , in crumbs
• ¾ cup graham cracker crumbs
• ½ cup chopped almonds
• 1⁄3; cup butter or 1⁄3; cup margarine
• 1 teaspoon almond extract
• 1 (3 ounce) package gelatin (unflavoured)
• 1⁄3; cup cold water
• 1 (8 ounce) package cream cheese
• ½ cup sugar
• 1⁄3; cup Amaretto
• 2 ½ tablespoons white chocolate liqueur
• 1 cup heavy cream , whipped
• chopped toasted almond

Directions:

1. FOR THE CRUST.
2. Combine crumbs and almonds. Add melted butter and almond extract. Mix well. Press into a 9" springform pan, working crumbs up the sides slowly. Bake unflilled crust at 350° for 10 minutes. Allow to cool.
3. FOR THE FILLING.
4. Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
5. In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
6. Pour into bowl and chill in refrigerator until partially set. Beat with wire whisk until smooth. Fold in whipped cream. Pour into prepared almond crust. Sprinkle with chopped toasted almonds. Chill until firm.