Line a 20cm spring form tin with non-stick baking parchment.
Smash up the digestives. Melt the butter in a pan. Add the biscuit to the melted butter and mix together well. Press the biscuit mixture firmly into the base of the tin, ensuring there are no holes.
For the second layer of the cheesecake, mix the mascarpone cheese with the creme fraiche, a teaspoon of lemon juice, 2 tablespoons of icing sugar and blend it together until it is smooth.
Spoon the mixture over the base and flatten out with a palette knife.
Chop up the bar of nut chocolate, sprinkle it on the top, add some roasted almonds and your nutty chocolate gluten-free cheesecake is done.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.