In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 5-7 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Add 1/2 cup sugar, coffee, water and salt; cook and stir for 5 minutes or until sugar is dissolved. Remove from the heat; stir in melted chocolate and vanilla. Transfer to a large bowl; cover and refrigerate until slightly thickened, stirring occasionally.
In a small bowl, beat 1 cup cream until stiff peaks form; fold into chocolate mixture. Spread evenly into crust. Refrigerate for 4 hours or until set.
Just before serving, in a small bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Pipe over pie. Garnish with almonds if desired. Refrigerate leftovers.