Combine cookie crumbs, almonds and butter; pat evenly over bottom and 1-inch up side of greased 9-inch springform pan. Bake in 325F oven for 6 minutes. Set on a rack to cool. Wrap bottom of pan in foil and set aside.
Bring 1/2 cup of the cream to a boil; remove from heat . Put remaining 1 cup cream in refrigerator. Stir chocolate in to hot cream until melted. Stir in kirsch and vanilla; let cool completely.
In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar.
Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 238F or when 1/2 teaspoons of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Meanwhile in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool. In 2 batches, pour chocolate mixture down sides of bowl, and gently fold inches.
Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture, Pour into prepared crust.
Cover with foil and enclose in a plastic bag. Freeze for at least 5 hours or until firm or up to 1 week. (Do not remove from freezer until just before serving).
To serve, run knife around inside of pan; remove pan sides and place cake on plate. Cover entire top with fresh raspberries, placing them upside down, and pressing down slightly. Cut into wedges to serve.