I grease and line a 9-inch springform tin with parchment. I blitz 9 oz gingerbread cookies in a food processor to fine crumbs, mix with ¾ stick melted butter until damp, and press evenly into the tin’s base using a spoon. I chill for 1 hour or overnight for a firm festive cheesecake treat base.

In a large bowl, I beat 450g cream cheese and ½ cup sugar with an electric mixer until smooth. I add 2½ tsp ginger, ½ tsp allspice, and ½ tsp vanilla, mixing well. In another bowl, I whip 1 cup thickened cream to soft peaks, then gently fold it into the cream cheese mixture for an airy spiced holiday dessert.

I pour the filling over the chilled crust, smooth the top with a spatula, and refrigerate for at least 6 hours, preferably overnight, for a set gingerbread delight.

I pipe ½ cup whipped cream swirls on the edges, dust with ½ tsp cinnamon, and top with 10–12 small gingerbread cookies for a vibrant festive cheesecake treat.