Preheat your oven to 180°C (th. 5-6). Roll the pastry out onto a baking tray covered in baking paper, cover with another sheet of baking paper and a rack to prevent the pastry from rising when being baked.
Bake for 15 to 25 minutes until nicely golden. Place the almonds on a small tray, and make the most of your oven being hot to roast them for 6 to 8 minutes. Remove them when nicely golden.
In a bowl, mix the cheesecakes together and keep to the side.
Pour the chilled cream into the bowl of an electric beater, add the vanilla seeds and mix at low speed to start with. As soon as the cream starts to thicken, increase the speed and pour in the caster sugar.
Using a spatula, delicately incorporate the whipped cream to the cheesecake mixture, fill a piping bag and leave to chill in the fridge.
Cut 3 identical rectangles in the pastry. Pipe some cheesecake mixture onto the first rectangle, cover with some more pastry and pipe more mixture on. Finish with the third piece of pastry.
Heat the acacia honey slightly, and brush onto the last layer of pastry. Sprinkle the almonds on top and dust with icing sugar.
Remember to place the last layer of pastry upside down so the smooth side is facing upwards – it will be easier to coat.