Place 6 metal ring moulds of approximately 7 cm diameter on a baking tray. You can use a variety of sizes if preferred. To make the cheesecake bases, stir the biscuit crumbs and nibbed almonds into the melted butter. Divide the biscuit mixture between the moulds and press firmly into the bases. Chill well whilst preparing the filling.
Soak the gelatine in a bowl of cold water until softened, then drain well. Meanwhile heat the 50 ml of the cream in a microwave until warm. Add the softened gelatine and stir until melted. Allow to cool but not set.
In a bowl, mix together the Philadelphia, sugar and lychee syrup until smooth. Whip the remaining cream until thick. Whisk the gelatine cream into the Philadelphia mixture and then fold in the whipped cream and lychee pieces. Allow to thicken slightly, until the lychee pieces are held in suspension, before dividing the mixture between the ring moulds. Smooth the surfaces and refrigerate for 2-3 hours to set.
Just before serving, remove the cheesecakes from the moulds by warming the moulds slightly with a warm damp cloth and pushing gently up from the bottom. Decorate each cheesecake with lychees and some gold leaf.