To prepare crust, place cookies in a food processor; process until crumbly. Add hot water, 1 teaspoon cocoa, and 1/2 teaspoon espresso; pulse 5 times or just until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray; set aside.
To prepare filling, sprinkle gelatin over 2 tablespoons water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 3 minutes). Remove from heat; stir in 1 tablespoon espresso, and set aside. Combine sugar and 2 tablespoons cocoa in a small saucepan over low heat. Gradually add milk; cook until smooth (about 6 minutes), stirring frequently with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat. Stir in gelatin mixture. Place pan in a large ice-filled bowl until filling cools to room temperature (about 15 minutes), stirring occasionally. Stir in almond extract. Spoon filling mixture into a large bowl; chill 30 minutes. Fold in whipped topping. Spoon filling into prepared crust. Chill 8 hours. Sprinkle with almonds.