Grease a 20 cm (8 inch) loose-bottomed cake tin and line the sides with a strip of nonstick baking paper. Chop half the chocolate into small pieces. Lightly crush the almonds and mix them in a bowl with the chocolate, glacé fruit, biscuit crumbs and butter. Stir the mixture until well combined, then turn into the tin, packing it into the bottom and slightly up the sides to form a shell.
Beat the cream cheese and vanilla essence in a bowl until smooth. Beat in the cream, yogurt, sugar and eggs to make a smooth batter.
Pour the egg mixture over the biscuit base and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 45 minutes or until the surface feels just firm around the edges but is still wobbly in the centre. Turn off the heat and let the cheesecake cool in the oven. Transfer to the fridge and chill well.
Transfer to a serving plate and peel away the lining paper. Melt the remaining chocolate (see