Blitz the biscuits and almonds in a food processor to a crumb. Melt the Butter and add to the biscuits and mix in!
Press down into the bottom of an 8”/20cm DEEP Springform tin! Chill whilst you do the rest!
Melt the two chocolates in a bowl over a pan of gently simmering water (double boiler) stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. (Mine usually takes 2-3 minutes in the microwave!)
With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, icing sugar, vanilla extract and almond extract together until smooth.
Whilst mixing, pour in the melted chocolate and Whip again until VERY thick. Mix with a spatula quickly to make sure its all combined well.
Whilst slowly whisking, pour in the liquid double cream and continue to whip the mixture until very thick – It will hold it self completely when finished whipping.
You can alternatively whip the cream separately and fold it through the cheesecake/chocolate mixture.
Chop up the Daim Bars and fold through the cheesecake mix – pour onto the biscuit base and spread evenly.
Leave to set in the fridge, covered, for 5-6 hours, or preferably over night!
Remove the Cheesecake from the tin - Whip together the double cream, icing sugar, and cocoa powder until very thick.
Using a Piping bag and a 2D Closed Star Piping Tip, pipe on the chocolate cream to decorate, and place a mini Daim Bar on each of the rosettes!
Sprinkle on some chopped Daim Bar, and some sprinkles and enjoy!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
This cheesecake will last for 3 days in the fridge!
You don’t have to use the almonds in the base, but as a Daim Bar is an almond/caramel sweet, it does suit the flavour really well! (However, I don’t find the Almond in the Daim bar comes through that strongly itself, so if you don’t like almonds – you will still be fine with this cheesecake!) But if you’re not using the almonds in the base, still use the 300g of biscuits – no more.
I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set!