Preheat oven to 325 degrees. Butter a 9-inch springform pan.
Combine the cookie crumbs, ground almonds, butter and cinnamon until well-blended. Press onto the sides and bottom of the prepared pan. Chill.
Beat the sugar and cream cheese until fluffy in a large bowl at high speed. Gradually blend in the eggs, one at a time. Stir in the melted chocolate, cocoa, brandy and vanilla. Beat in the sour cream and then fold in the flour. Pour into the prepared pan.
Bake for 1 hour, or until cake is set at the edge, but still soft in the center. Turn off the oven and keep the cake in the oven, with the door closed, for 1 hour. Cool in the pan on a wire rack at room temperature, then chill overnight. Carefully remove the side of the pan; place the cake on a wire rack over a sheet of waxed paper.
Heat the apricot preserves in a small saucepan; press through a sieve; return to the pan and add ¼ cup brandy. Brush onto the top of the cake. Garnish with the whole apricots.
Source: Family Circle Great Ideas, The New York Times Company, 1977