Start out making the Almond Brittle Line an 8″ x 8″ pan with aluminum foil

Add butter and sugar to saucepan and heat over medium heat, stirring occasionally.

Continue cooking and stirring until mixture is golden brown.

Stir in the toasted almonds, vanilla extract and salt into the butter mixture and pour out onto aluminum foil. Let it sit at room temeperature and harden, roughly 10 minutes.

Once hard, break it up into big and small pieces with a rolling pin. Store in an airtight container until needed.

To make the Cheesecake: Blend the biscuits and pretzels in a food processor until ground to fine crumbs, and combine with melted butter. Cover the bottom of a 8 or 9 inch springform with the mixture and put in the fridge while preparing the filling.

Using a food processor, blend the cream cheese and dulce de leche until smooth.

Pour in the whipping cream, vanilla and salt; continue blending until your mix has thickened up well.

Pour 1/2 the batter over the prepared crust, scatter on a generous amount of Almond Brittle and then top that with the rest of the cheesecake mix.

Cover with plastic wrap and keep in the fridge overnight. (because the cheesecake does not contain gelatin, it’s best left overnight to set and firm up)

Decorate the cheesecake with whipped cream, dulce de leche and some brittle on top.

Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.

(For this recipe fresh dairy cream is best. When you use other types of cream you may need to use gelatin or agar agar to set it. follow the instructions on the pack for your gelling agent).