Gingerbread cheesecake

Line the sides of a 20cm springform cake tin with baking parchment. Put the ginger biscuits in a food processor and blitz to a fine powder, or bash in a bowl using the end of a rolling pin. Pour in the melted butter and pulse or mix until the biscuit crumbs are well-coated. Tip the buttery crumbs into the prepared tin and press down firmly using the back of a spoon until you have an even layer. Keep chilled while you make the filling.

Tip the soft cheese, icing sugar, 200ml of the double cream, the biscuit spread and ground spices into a large bowl. Beat together using an electric whisk until smooth, thick and creamy, about 3 mins. Scrape the filling over the biscuit base using a spatula, then smooth the surface and spread to the edge. Wrap and chill for at least 6 hrs, or ideally overnight. Will keep chilled for up to two days.

Run a cutlery knife around the edge of the tin to release the cheesecake, then use a fish slice to carefully remove the base of the tin. Put the cheesecake on a cake stand.

Whip the remaining 100ml double cream to stiff peaks using an electric whisk. Spoon into a piping bag fitted with a star nozzle and pipe swirls around the edge of the cheesecake (or spoon over small blobs), then decorate with the mini gingerbread people. Cut into wedges to serve. Will keep chilled for up to three days.