Heat oven to 200C/180C fan/gas 6.
Line the base and sides of a 23cm
springform tin with baking parchment.
Bash the biscuits and 75g of the flaked
almonds to crumbs – try double-bagging
in food bags and crushing with a rolling pin. Mix with the almond extract and
melted butter, then press into the
base of the prepared tin and bake for
10 mins. Set aside to cool while you
make the filling.
In your largest bowl, whisk the cheese
with an electric whisk until creamy. Add
the sugar and whisk to combine. Whisk
in the flour, then the vanilla, the eggs, one
at a time, and finally the soured cream.
Dollop spoonfuls of mixture into the tin,
dotting in tbsps of jam as you go. Smooth
the top as gently as you can.
Carefully place tin on the middle shelf
of the oven and bake for 10 mins. Scatter
with remaining almonds. Decrease oven
to 110C/90C fan/gas ¼ and bake for a
further 35 mins. Turn off the oven, keep
the door closed and leave cheesecake
to cool for 1 hr. Open oven door and
leave it ajar for another hour (you can use your
oven gloves to wedge it open). Cool
for a third hour at room temp, then cover
and chill overnight.
Remove from the tin and carefully peel
off the parchment. Dust with icing sugar
and serve with cream.