Start by making the almond tuiles: heat the sugar in a non-stick pan and allow to melt without stirring. While the sugar is melting, toast the flaked almonds in a dry pan for 2 minutes over a medium heat. Toss while cooking so that they are golden brown on both sides.
Transfer the almonds to a baking tray covered with a non-stick mat. Pour the melted sugar over the toasted nuts and allow to cool.
Once the caramel has set, break half of it into 6 pieces to use a garnish for the cheesecakes. Break the other half into small pieces and place in a food processor.
Melt the butter and add to the food processor, along with the digestive biscuits. Blitz for 30 seconds.
Arrange six serving rings on a baking sheet and add a heaped tablespoon of the mixture to each one. Top each one up slightly with any remaining mixture. Press down firmly to create the base of the cheesecakes. Chill in the fridge while you prepare the rest of the recipe.
Sift the icing sugar into a large bowl with the double cream. Cut the vanilla pod in half and scrape out the seeds. Add the seeds to the cream and whisk to soft peaks. Gently whisk in the cream cheese and the transfer this mixture to a piping bag.
Remove the rings from the fridge and pipe the mixture on to the biscuit bases. Return to the fridge for at least 30 minutes.
Remove the cheesecake from their moulds and add an almond tuile to each cheesecake to serve.
«Run a knife around the edge or gently warm the sides of each ring with a blow torch to make it easier to remove the cheesecakes from their moulds.»