Gluten Free - Almond Base- Cheesecake

How can you make the ultimate cheesecake base - gluten free?
I never really dug the digestive flavour and often cheesecake bases were soggy or to buttery.
Time to experiment.
What is it about?
The texture, opposite to the creaminess of the custard. Something with a little bite and crunch.
Let´s go for almonds.

Suggestion:

3 dl almonds
40g butter
1 egg white
2 tbs. brown sugar
pinch cornstarch, 1/4 tsp
1/4 tsp rice flour
1 dl oat meal flour mix (oat meal, sesame seeds, "havrekli", in Norway grocery store- havrekli which is a kind of oatmeal fibre)
few sesame seeds sprinkled on top

Bake on 140 degrees centi- til a little crispy on surface, about 15 minutes or so. Check it.

Topping: beat together in no particular order.
375g cream cheese
1 egg, 2 yolks
1tbs sour cream, 1 tbs milk
1/4 tsp cornstarch (mix it out with a tiny bit of water)
110g sugar
5-10 g butter

Bake for about 90 minutes on a 100 degress centi in a fan oven.
Then add 2dl sour cream mixed with a tbs of maple suryp/whatever sugar sweet thing u got
and bake for a further 15 minutes. Turn off heat and leave in oven for some hours til cool. V-o-i-l-a.

Notes:
The base was functional. But not quite tasty enough. Still better than the digestive and held very solid together. Suggestion for next time:

3 dl almond meal/ground almonds and or another nut flour
40-50g butter
3-4 tbs brown sugar
maybe...
1 tbs egg white



 mmmm