1 (17.5 ounce) package Swiss cheese sliced
1/2 cup chocolate syrup
1/2 cup heavy cream
1 (10 ounce) package frozen whipped topping, thawed
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 (9 inch) round French toast slices
1/2 pound semisweet chocolate cookies
Preheat the oven to 350 degrees F (175 degrees C). Line a 9 inch springform pan with foil. Place cheese slices in the pan and refrigerate about 30 to 45 minutes.
Stir chocolate syrup into whipped topping and egg, mixing to the final mix. Pour cream into bottom and sides of prepared pan; cover.
Brush bottom and sides of pan with butter or margarine and sprinkle with vanilla. Place sliced French toast on top, brushing with the butter mixture. Layer whipped topping with nuts, chocolate and remaining 2 chocolate cookies.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of cheesecake comes out clean.