Sara Lee French Vanilla Cheesecake, thawed

• 1/2 cup caster sugar
• 1/4 cup flaked almonds
• 2/3 cup thickened cream
• 1/2 small mango, peeled, thinly sliced
• 1/2 x 125g punnet raspberries, halved

1. Line a baking tray with baking paper. Place sugar and 2 tbs water in a medium saucepan over low heat. Cook, stirring, for 4 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil for 7 minutes, without stirring, or until amber in colour. Remove pan from heat. Add almonds and swirl to combine. Pour onto tray. Allow to cool for 30 minutes or until set. Roughly chop.
2. Using an electric mixer, beat cream until soft peaks form. Place cheesecake on a large serving plate and top with cream, mango, raspberries and a third of the praline. Serve with remaining praline.