The crust was sourced from Sunday Baking's Easy No-Bake Cheese Cake with Peach Jelly, using 120 g of pulverized biscuit and 50 g of melted unsalted butter. Pressing the fine mixture into three mini springform pans - recently re-discovered whilst cleaning (oops!) - the pans were allowed to rest in the refrigerator for at least thirty minutes before the subsequent layer was poured on top.
An excess of glaze and ganache would prevail. The glaze would be covered with cling film and placed into the fridge until a suitable use could be determined. Meanwhile, the ganache was poured over a tray of almonds - a specimen that could likely be used for decoration, or so I naively believed.