|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Amaretto liqueur||1⁄3 Cup (5.33 tbs)|
|Creme de cacao liqueur||2 Tablespoon (White Variety)|
|Whipping cream||1 Cup (16 tbs)|
|Oat crumbs||1⁄2 Cup (8 tbs), whirl rolled oats in blender|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Almond extract||1⁄2 Teaspoon|
Combine all ingredients for crust and press onto bottom and sides of a 9" (23 cm) microproof pie plate.
Cook on HIGH 3 minutes.
Dissolve gelatine in cold water in small microproof measure and cook on HIGH 1 minute to dissolve gelatine.
Place cream cheese, unwrapped, on micro-proof plate and heat 1 minute on HIGH to soften.
Place gelatine, cheese, sugar and liquers in blender container and blend at low speed to mix well.
Whip cream and fold into gelatine mixture.
Turn into prepared shell and chill until set.
Garnish with whipped cream and slivered toasted almonds.