Melt butter and crumb the cookies. Place both in a bowl and mix well.

Divide the dough between the two jars, placing it on the bottom of each one and pressing it down with a spoon or any other kitchen tool.

Place the jars in the freezer.

Heat honey, thyme and half of the almonds in a pot over medium/low heat for a few minutes. Remove thyme and spread the caramel over a piece of parchment paper. Let chill and freeze 10-15 minutes.

Meanwhile beat together the Philadelphia cheese, condensed milk and salt.

Remove the caramelized almonds from the freezer and coarsely grind them together with the other half of the almonds.

Time to assembly the cheesecake.

Remove jars from the freezer; divide the cheese batter between the two of them. Add a layer of the almond nougat.

Decorate, if you please, with sugar confetti (white chocolate flakes would be another delicious option).

Put the lids on the jars, decorate them and keep them in the refrigerator until picnic time.