Preheat oven to 325°F. Place butter in small bowl. Microwave on high 45 seconds or until melted. Add nuts, sugar and cookie crumbs. Mix well. Press crumb mixture onto bottom of springform pan fitted with flat base. Bake 10 minutes. Remove from oven and place on stackable cooling rack. Microwave chocolate chips on high 1 minute or until melted. Stir until smooth and set aside. Mix cream cheese until soft and creamy. Whisk in sugar until well combined. Whisk in eggs, milk and almond extract. Whisk in melted chocolate. pour batter over slightly cooled crust. Bake at 325°F 35-40 minutes until centre is just set. Remove from oven. Cool 20 minutes on cooling rack. Carefully run sharp knife around edges of cheesecake. Open pan and remove sides. Cool cake completely on stackable cooling rack.