For the base, place the biscuits, 1 tablespoon of almonds and 1⁄2 TL of speculoose-spice in a freezer bag. Close the bag and roll the dough roll over it until the cookies are crumbled. Melt 50 g butter and mix with the biscuit crumbs.
Grease a springform pan (20 cm Ø), press the biscuit mixture in it to a base and refrigerate for about 30 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the cream, mix cream cheese, sugar, eggs and cream with the whisks of the mixer. Lay out two sheets of aluminium foil crosswise on the work surface.
Place the springform pan in the middle of the dish. Pull up the foil on the outside wall and press it on the upper edge. Pour the cheese mixture onto the biscuit base. Put the springform pan into an ovenproof dish (or grease pan of the oven).
Pour on so much hot water until the springform pan is about 3 cm high in the water. Bake in the hot oven for about 40 minutes. Switch off the oven. Let the cheesecake rest for about 30 minutes with the door open.
For the topping, lightly roast 50 g almonds and grated coconut in a pan without fat. Add caramel spread and 1⁄2 tsp. speculoos spice. Bring to the boil briefly while stirring and simmer for about 30 seconds. Remove lukewarm cheesecake from the water bath, remove foil.
Spread the caramel-nut mixture over the cake. Chill for at least 4 hours.
Carefully remove the cheesecake from the mould. Chop the couverture and melt in a hot water bath. Dribble over the cake with a spoon.