Heat a frying pan and add the chopped almonds. Toast until golden brown and then add the sugar. Melt to form a caramel and then pour the mixture on to a silicone baking sheet and allow to cool. Once cool, break into small pieces, place in a food processor and blitz to a coarse crumble. Crush the biscuits and add them to the almond and caramel mixture.
Melt the butter and then stir into the crushed biscuits and almond mixture. Mix well and then spoon into invidivual stainless steel serving rings. Press down firmly to create the base of the cheesecakes. Transfer to the fridge and allow to set.
Cut the vanilla pod in half and scrape out the seeds. Mix together the cream cheese, vanilla seeds and icing sugar. Transfer to a piping bag and then pipe the mixture on top of the biscuit bases. Return to the fridge and allow to set.
Peel the pears, cut in half and remove the core. Cut into thin slices.
Melt the caster sugar without stirring to form a caramel. Add the pears to the pan and allow to caramelise. Add the cognac to the pan and flambe the pears. Cook over a low heat for 5 minutes and then allow to cool.
Once cool, arrange the pears on top of the cheesecake. Keep in the fridge until ready to serve.
«Prepare this recipe in advance to allow the cheesecake to set thoroughly.»