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.
FOR THE FILLING.
Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
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.