1 In a large saucepan warm the butter, Nestle chocolate melts and coffee powder over a low heat until melted and smooth then pour in the Highlander Condensed Milk and stir well, remove from the heat and cool for 5 minutes then fold in the combined flour, Nestle cocoa and baking powder. Pour the mixture into the lined tin and bake for 25-30 minutes until set and firm at the sides. Allow to cool before making the cheesecake.
2 Combine the gelatin and hot water and stir until dissolved and clear, set aside to cool.
3 Chop ¼ cup of the melts finely and set aside, then heat the remaining melts until smooth then allow to cool.
4 Using an electric mixer, beat the cream cheese and sugar until smooth then add the cream and whip until fluffy, stir in the finely chopped chocolate, melted cooled Nestle Chocolate Melts and gelatin then spoon onto the cooled chocolate base and smooth the top. Chill for at least 2 hours or overnight.
5 Decorate with chopped and whole scorched almonds.
