Preheat oven to 190°C (170°C fan-forced). Line the base of a 23cm tart tin with baking paper. Unroll pastry, leave on the plastic, roll to a square approx. 30cm x 30cm.
Using a 28cm dinner plate as a template cut out a circle.
To blind bake the pastry case, line the pastry with baking paper or foil. Fill to top of tart with baking beans or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.
Place tart tin in preheated oven and bake for 20 minutes. Remove tart tin from oven, check pastry is firm before removing baking paper and beans. Return tart tin to oven and cook for a further 10 minutes. Remove from oven, reducing heat to 160°C (140°C fan-forced).
Meanwhile combine sultanas, currants, cranberries and brandy together in a small saucepan, over medium heat, stirring until fruit become soft and the brandy is absorbed. Remove from heat and allow to cool.
Place the cream cheese, sugar, vanilla, zests, eggs, cream and mixed spice together in a food processor, processing until smooth and well combined. Gently fold in the reserved fruit mixture, then spoon mixture into prepared pastry case. Sprinkle flaked almonds across the top.
Place tart tin on a baking tray and bake in preheated oven for 45 minutes or until cheesecake is just set. Remove from oven; allow to cool, before refrigerating for at least 2 hours before serving.
Note: Sweet Pasty shown in pictures, same technique required for Chocolate Pastry.