Preheat oven to 350F (175C).

Butter a 9 1/2-inch springform pan.

Spread almonds on a shallow baking pan.

Toast almonds in the preheated oven until golden, about 10 minutes.

Remove almonds from oven.

Cool almonds completely.

Pulse nuts in a food processor until finely chopped.

Transfer chopped almonds to a bowl.

Break graham crackers into food processor.

Grind graham crackers until finely ground.

Stir 1 cup graham cracker crumbs, toasted almonds and sugar into a bowl.

Melt butter.

Add melted butter to crumb mixture.

Stir with a fork until well combined.

Press crumb mixture evenly onto bottom and 1 inch up side of prepared springform pan to form the crust.

Grind almond paste and sugar in a food processor until well combined.

Add cream cheese and vanilla to the almond paste mixture.

Blend well until smooth and creamy.

Add eggs one at a time, pulsing until just combined after each addition.

Pour cream cheese filling into the prepared crust.

Bake in middle of oven for 50 minutes.

Turn off oven and let cheesecake stand in oven 10 minutes.

Cool cheesecake in pan on a rack for 1 hour.

Run a thin knife around edge of pan to loosen cheesecake.

Chill cake, uncovered, at least 4 hours and up to 1 day.

Finely chop chocolate.

Bring heavy cream to a simmer in a small saucepan.

Remove pan from heat.

Add chopped chocolate to the warm cream.

Stir until smooth chocolate ganache is formed.

Carefully pour chocolate topping onto cake.

Spread chocolate evenly up to but not over the edge of the cake.

Chill cake, covered, until chocolate is set, at least 2 hours and up to 1 day.

Just before serving, remove side of pan.