Cheesecake a la risalamande in a glass

- Crush biscuits finely or blend them in a food processor. Melt the butter and mix it with the crushed vanilla shortbread cookies and chopped almonds. Press the mixture into the bottoms of the glasses with the back of a spoon and place it in the fridge while preparing the cream cheese mixture.  

Soak gelatine in cold water.  Mix rice pudding, cream cheese, icing sugar, and vanilla sugar together. Melt the soaked gelatine in a pot with 1 tbsp. water. Let cool to 35-40º C. First, fold a few tablespoons of the cream cheese mixture into the warm gelatine, then pour the mixture into the remaining cream cheese mixture and fold together. Whip the cream until it forms soft peaks and fold it into the mixture.  Pour the filling over the bases and spread evenly with an offset spatula. Place the cheesecake in the freezer for about 30 minutes until the filling has set, while preparing the jelly.  

Soak gelatine in cold water.  Strain the cherries from the cherry sauce. The cherries won't be used, so save them for another recipe if desired. Heat the cherry sauce and melt the gelatine in it. Let the jelly cool to about 35º C. Remove the cheesecake from the freezer and gently pour the jelly over the cream cheese mixture. Place it back in the freezer for 30 minutes or in the fridge for 1-2 hours until the jelly has set.