1 bottle of Cherry Indulgence
150g digestive biscuits
100g hobnob biscuits
100g melted butter
2 tsp vanilla essence
550g cream cheese
250ml double cream
120g icing sugar
small handful of Almond flakes
Blend all biscuits together in a mixer to make a fine crumble. (You could also put the biscuits into a bag and crush with a rolling pin if you don’t have a mixer). Place crumbs into a large bowl and add melted butter. Press crumb mixture firmly into a loose-bottomed tin (23cm) lined with greaseproof parchment.
Leave to chill in fridge for at least an hour.
In a large bowl, put the cream cheese, vanilla essence and icing sugar and mix with an electric whisk until smooth. Introduce the double cream and beat until the mixture is combined fully.
Toast the Almonds until they start to darken.
Once the base has fully chilled, sprinkle some of the almonds onto the base, and drizzle some Cherry Indulgence across the base. Carefully spoon the cream mixture on top, smooth over and try to avoid air bubbles. Cover tin with clingfilm and leave to chill in the fridge over night.
When the cheesecake has set, carefully remove from tin and transfer to a serving plate, sprinkle the remaining almonds across the top and serve with a generous drizzle of Cherry Indulgence.