For the Crust

• Line a 9-inch springform pan with parchment paper and grease the bottom of the pan.  
• Grind the canned macaroons in a food processor until crumbs.  If you don’t have a food processor, place the macaroons in a large airtight zipper bag and smash until crumbs.
• Press the crumbs into the bottom of the springform pan and an inch up the sides.  Use a coffee tamper or glass to press the crumbs into the bottom and edges of the pan.  Set aside.

For the Filling

1. Melt the chocolate in the microwave or over a double boiler, stirring until smooth.  Set aside.
2. Whisk the gelatin into the water until completely dissolved.  
3. Place the heavy whipping cream into the bowl of an electric mixer.  Add the gelatin mixture and immediately whip the cream until very stiff peaks form.  If you like a sweeter cake you can add 1/2 cup sugar slowly to the whipping cream while it’s whipping on low speed.  Once the sugar has been added you can increase the speed to high.
4. Fold in the Almond Cream Cheese and melted chocolate until completely combined.
5. Spoon the filling a little at a time over the crust, making sure not to leave any gaps/holes.  Smooth the top with an offset spatula or regular spatula.
6. Refrigerate for at least 6 hours or overnight.

For the Ganache 

1. Heat the whipping cream in a microwave or medium pot until hot but not boiling. Remove from the heat.
2. Add the chocolate all at once and lightly shake the pot until the chocolate is completely covered with the cream.  Allow the mixture to rest for around two minutes.
3. Slowly stir the chocolate and cream mixture until completely smooth.

To Finish

1. Remove the cake from the refrigerator and slowly run a knife or long metal spatula around the edge of the cake, then carefully unlock the springform pan and remove the pan ring.
2. Smooth out any imperfections in the sides of the cake.  If possible, slide a cake board under the crust and remove the springform pan base.
3. Transfer the cake to a turntable (if you have one), and place a dollop of ganache on the top of the cake.  Using an offset spatula, smooth the ganache over the top of the cake and over the sides.
4. Carefully spread a small amount of ganache over the sides of the cake until just covered.  Refrigerate the cake for 10-15 minutes until the ganache has set.
5. Remove the cake from the refrigerator and frost with more ganache.  If possible pipe or decorate the cake with additional ganache.
6. Chill the cake for one hour before serving.
7. Garnish with additional ganache, berries and almonds.