4 (1 ounce) squares unsweetened chocolate chips
3 tablespoons unsweetened cocoa powder
3 tablespoons margarine
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
1 cup butter, chilled and diced
1 1/2 cups packed light brown sugar
1 (12 ounce) package cream cheese
1 quart heavy cream
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can sliced almonds, chopped
In a medium bowl, mix chocolate chips, cocoa powder, margarine, egg, and vanilla extract. Cover, and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
While chocolate mixture is chilling, cream cheese and brown sugar are whipping cream and butter in small saucepan. Beat cream cheese and brown sugar until smooth, then pour over chocolate mixture. Mix together in a medium bowl.
Meanwhile, in a large bowl, cream together 4 ounces cream cheese, 1 3/4 cup brown sugar, 2 slices of almonds, and 1 cup whipping cream. Beat until light and fluffy. Pour cream mixture into crust.
Bake in preheated oven for 27 to 32 minutes, or until chocolate mixture springs back when touched. Cool completely.