Prepare the Toasted Almond Crust in a 9-inch springform pan. Follow the recipe as directed.
Prepare the Flan bater. Follow the recipe as directed.
Preheat the oven to 280 degrees F. Generously grease and flour the springform pan. Fill the springform pan with the Flan batter and place it on a baking sheet.
Place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch and jiggles in the center (this is a shallow cake so it shouldn't soufflé much.) If a the end of the baking time, the cake is starting to soufflé but still has a loose center, reduce the oven temperature to 250 degrees F and bake for another 8-10 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
Refrigerate for 1 hour to cool the cake completely.
Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before decorating.
Prepare the Salted Caramel. Set aside while still warm, but not hot.
Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatual, spread the caramel evenly over the top of the cake, being careful to to spread over the cake's edge.
While the caramel is still warm, press the toasted almonds into it. Work quickly! As caramel cools, it becomes less sticky and decorations do not adhere as well. Sprinkle with the sea salt crystals.
Transfer to the freezer for 2-3 hours before slicing.
Slice the cake with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.Eli's Trading Secret: Toasting the almonds in this recipe at a low temperature for a long time produces a deeper, richer flavor.