Praline Cheesecake

Base

• 80 g rich tea biscuits
• 80 g almonds blanched or skin on
• 40 g unsalted butter diced

Filling

• 225 g cream cheese
• 370 g condensed milk
• 3 large eggs
• 1 tsp natural almond extract

Almond Praline Topping

• 75 g light brown sugar
• 80 g double cream
• 45 g flaked almonds toasted