Prepare the Chocolate Wafer Crust: Combine crushed chocolate wafer cookies, chopped toasted almonds, melted butter, and instant coffee in a small bowl until well mixed.

Press the crumb mixture into the bottom of a greased 9-inch springform pan and set aside.

Prepare the Almond Coffee Filling: In a large bowl, combine softened cream cheese, sugar, and cornstarch.

Beat with an electric mixer until smooth.

Add the eggs and egg yolk one at a time, beating well after each addition.

Divide the batter equally into two separate bowls.

In one bowl, add the amaretto and almond extract; mix well and set aside (almond mixture).

In a separate small container, stir together the instant coffee and hot water until dissolved.

Add the coffee mixture and Kahlua to the remaining cream cheese mixture, and blend well (coffee mixture).

Pour half of the almond mixture over the chocolate wafer crust.

Spoon half of the coffee mixture over the almond mixture.

Pour the remaining almond mixture over the coffee mixture.

Top with the remaining coffee mixture.

Swirl the blade of a knife through the cake to create a marbling effect, being careful not to scrape the crust.

Bake at 350 degrees Fahrenheit for 15 minutes.

Lower the temperature to 200 degrees Fahrenheit and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.

Remove the cake from the oven and run a knife around the inside edge of the pan to loosen it.

Turn the oven off and return the cake to the oven for an additional hour.

Chill uncovered overnight to set completely.

Serve garnished with whipped cream and sliced almonds.