Line a rimmed baking tray with non-stick foil or baking paper. Spread the almonds into a single layer onto the tray and bake, shaking the tray a couple of times, for 10-12 minutes or until lightly browned and toasty smelling.
While the nuts roast, mix together the sugar and salt in a small bowl. If the salt grains are quite large, crush them with the back of a spoon. Sprinkle half of the sugar and salt into a medium sized heatproof bowl.
Measure the tablespoon of oil into a medium saucepan or frying pan, and then use the same spoon to measure the honey and add it to the oil (doing the oil first means the honey releases from the spoon easily). Add the water and mix together.
When you remove the almonds from the oven, start heating the saucepan over medium-high heat. When it starts to bubble add the nuts and cook, stirring, until most of the liquid has evaporated and the almonds are sticky and shiny.
Tip the almonds into the bowl and sprinkle the rest of the sugar over the top. Working quickly, stir the nuts to coat in the sugar, then pour the nuts back into the baking tray. Spread them out into a single layer and separate them as much as possible.
Leave them to cool to room temperature. Break up any nuts that have stuck together, and store them in an airtight container.
For the cookie crumb base:
Line the base and sides of an 8”/20cm square cake tin with two long strips of non-stick baking paper criss-crossed across the bottom. Make sure there is some overhanging, which will allow you to lift the cheesecake out later. Alternatively, use a 8 or 9" round springform pan, lined with baking paper.
Crush the cookies into fine pieces, either in a food processor or place them in a resealable plastic bag and bash with a rolling pin. Roughly chop the honey roasted almonds, either in a food processor or by hand with a large knife. You want it reasonably fine but a few bigger pieces are nice for extra crunch. If you’re using a food processor then you can mix the biscuits, nuts and butter together in that, otherwise mix them by hand in a bowl.
Add ¾ of the melted butter to the cookies and nuts and mix to combine. If the mixture looks too dry, add more butter and if it’s too wet, add a couple more crushed cookies. For the correct consistency, pick up a handful of the mixture and squeeze it, it should hold its shape, but crumble when pressed with your finger. Press the mixture into the prepared tin, and refrigerate while you prepare the filling.
To make the cheesecake:
Sprinkle the gelatine over the water in a small heatproof jug and leave to soften for a few minutes.
Heat 1/2 an inch or so of water in a small saucepan until gently simmering. Place the jug with the gelatine into the saucepan, and stir until the gelatine is melted and clear. Set aside to cool.
Beat the softened cream cheese, sugar and honey in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer) until smooth and creamy. Add the melted Toblerone and beat to combine.
In a medium bowl, beat the cream until soft peaks form (I used a hand mixer for this). Gently fold the whipped cream into the cream cheese mixture, then quickly but gently fold in the gelatine mixture. Spread the filling onto the cheesecake base, and smooth the top. Bang the tin on the bench a few times to remove any air bubbles.
Refrigerate for several hours or overnight until set.
Gently lift the cheesecake out of the tin. Use a large knife to cut it into 16 squares. Rinse the knife in warm water and dry it before each cut.
For the toppers:
Place roughly ¾ of the chopped Toblerone into a heatproof bowl or jug, and microwave on 50% power in short bursts, stirring between each burst until melted. Add the remaining Toblerone and keep stirring until it has all melted. Dollop teaspoons full of the chocolate onto a baking paper lined tray. Leave to partially set, then arrange two honey roasted almonds on each round of chocolate. Leave at room temperature to set. Peel off and place on the cheesecake squares just before serving.
Storage: This cheesecake will last 2-3 days in the fridge, just be aware that the nougat pieces in the Toblerone will start to dissolve after a day or so and you may get little pockets of dissolved sugar in the filling. Place the chocolate toppers on each square just before serving, if you add them in advance the moisture from the cheesecake will dissolve the sugar on the almonds.
Notes
For the cheesecake and the little toppers, you will need one 360g block of Toblerone.I used my simple gluten free chocolate cookies for the base, but you can use any chocolate cookie that you like.Use a removable bottom tin if you have one, but I used a regular cake tin and it came out just fine.The honey-roasted almond recipe makes more than you will need for this cheesecake. You can halve the recipe if you don't want too many leftover almonds.