Chocolate Almond Cream Pie - 8 to 12 servings

1¼       cups chocolate cookie crumbs

3          tablespoons unsalted butter, melted

1½       cups whole-milk ricotta cheese

1          cup mascarpone cheese

¾         cup granulated sugar

1          teaspoon pure vanilla extract

1          teaspoon pure almond extract

1          cup finely ground toasted almonds

¾         cup finely ground semisweet chocolate*

1½       cups heavy cream

*To grind chocolate, freeze chocolate chips or ¼-inch pieces of chocolate. Place in food processor fitted with the metal blade and pulse to chop finely.

Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie plate. Place in oven and bake for 10 minutes – until crust is set. Cool completely before filling.

Place ricotta and mascarpone cheeses in Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, ¼ cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust.

Cover and refrigerate for 8 hours or longer before serving. Serve chilled. If desired, garnish with toasted sliced almonds, shaved chocolate and a fresh strawberry.