Spread almonds in a single layer on baking sheet. Bake at 350 for 5 to 8 minutes, stirring until golden. Cool. Combine 1 1/2 cup almonds, choclate cookies and sugar in food processor. Process to fine crumbs. Blend in butter. Press crumbs into bottom and sides of an 8-inch spring form pan. Freeze until firm. Spread jam over cookie crust. Fill with softened ice cream. Freeze until firm. Serve topped with raspberries that have been rinsed and drained or melba sauce and remaining 1/4 cup sliced almonds.