To make the base use a food processor to whizz up the biscuits and flaked almonds into crumbs, if you don't have a food processor, bash the biscuits with a rolling pin in a bowl and use ground almonds instead
Mix the melted butter into the biscuit and almond crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, almons extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, then fold in 150g of the cherry jam
Put the cheesecake filling into a piping bag and pipe a circle of it around the edge of the biscuit base. Or you can do this with a spoon. Fill the middle with the remaining cherry jam
Pipe or spoon the rest of the cheesecake filling carefully over the jam, and smooth it over with a palette knife
Put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Make the icing, making sure it is nice and thick and not runny, and spread it out in the centre of the cheesecake
Decorate with glace cherries all around the edge on top of the whipped cream, and flaked almonds sprinkled all over
Serve immediately, store any leftovers in the fridge and eat within 2-3 days