No Bake Chocolate Cheesecake

Heat oven to 350 degree.
Using a food processor, pulse the almonds a few times until they are chopped but not too finely. Do the same with the vanilla wafers.
1 cup slivered almonds, ¾ cup vanilla wafer crumbs
Stir together chopped almonds, vanilla wafer crumbs and powdered sugar in a medium bowl. Pour melted butter or margarine over crumb mixture; blend well.
¼ cup powdered sugar, ¼ cup melted butter or margarine
Press mixture onto bottom and ½-inch up sides of a 9-inch springform pan.
Bake 8 to 10 minutes or until lightly browned. Cool completely.
Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
8 ounces semi-sweet baking chocolate
Beat cream cheese, sugar, butter and vanilla in a large bowl until smooth. Add melted chocolate; beat on low speed of electric mixer.
9 ounces cream cheese, ¼ cup sugar, ¼ cup unsalted butter, 1 teaspoon vanilla extract
Beat whipping cream in small bowl until stiff; fold into chocolate mixture.
1 cup cold heavy (whipping) cream
Pour mixture into prepared crust. Cover and refrigerate until firm.
Serve garnished with additional whipped cream and/or strawberries.