Preheat oven to 350 degrees. Spray 9-in springform pan with nonstick spray & refrigerate
In a small bowl, microwave chocolate chips, stirring every 20 seconds until melted and smooth.
In a food processor, combine almonds and cookies, pulse until finely ground. Transfer to a bowl.
Then, add butter and sugar to the processor and blend until creamy.
With the machine still running, add the eggs one at a time. Then proceed to add nut mixture and melted chocolate. Pulse until all is blended.
Pour the batter into the pan. Bake until the center puffs, about 35 minutes.
Cool cake for about 15-20 min, then transfer to a platter.