Courtesy of Once Again Nut Butter

1        cup chocolate wafer crumbs
½       cup plus 2 tablespoons sugar
¼       cup butter, softened
2        eggs, separated
1        package (8oz.) cream cheese, softened
½       cup Creamy Almond Butter
6        ounces chocolate chips, melted
1        teaspoon vanilla extract
½       teaspoon almond extract
1        teaspoon rum extract
2        tablespoons strong coffee beverage

Combine wafer crumbs, 2 tablespoons sugar and butter.  Press into bottom and ½ inch up the side of an 8 inch spring form pan, set aside.  Beat egg yolks with ¼ cup sugar.  Beat in cream cheese and almond butter until smooth.  Blend in melted chocolate, vanilla, almond and rum extracts and coffee.  Beat egg whites to soft peak. Gradually beat in remaining ¼ cup sugar, beating until stiff meringue forms.  Gently fold into chocolate mixture.  Pour into prepared pan.  Bake at 350 degrees for 45 minutes.  Turn oven off, open oven door and let cake cool slowly.  When cooled, refrigerate before serving.   Makes 8 servings.