Base:
80g salted butter, plus extra for greasing
300g pack ginger nut biscuits, finely crushed

For the cheesecake filling:
400g soft cheese (at room temperature)
150g Greek yogurt (at room temperature)
250ml soured cream (at room temperature)
200g caster sugar
20g plain flour
1 orange, zested
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
3 medium eggs

For the decoration:
50g salted butter
60g dark brown soft sugar
50ml double cream
50g crystallised ginger, roughly chopped

80 g salted butter, plus extra for greasing 300 g pack ginger nut biscuits, finely crushed 400 g soft cheese (at room temperature) 150 g Greek yogurt (at room temperature) 250 ml soured cream (at room temperature) 200 g caster sugar 20 g plain flour 1 orange, zested 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp mixed spice 3 medium eggs 50 g salted butter 60 g dark brown soft sugar 50 ml double cream 50 g crystallised ginger, roughly chopped

1.Line the base and sides of a 23cm springform cake tin with baking paper and grease the sides with butter. Preheat the oven to gas 3, 160°C, fan 140°C.

2.Melt the butter over a low heat. Once melted, remove from the heat. Tip in the crushed biscuits and stir into the melted butter. Press into the base of the tin with the base of a glass, then use your fingers to press up the sides. Chill in the fridge while you make the filling.

3.Gently whisk together all the filling ingredients in a large bowl until combined. Try to mix as little as possible as this will help keep the cheesecake creamy and smooth. Pour over the biscuit base. Bake for 50 mins until the sides are puffing up and appear firm, but there’s still a wobble in the centre about 8cm wide.

4.Turn the oven off and open the oven door half way. Cool the cheesecake in the tin, inside the oven. This gradual cooling helps to avoid a cracked cheesecake. Once at room temperature, remove from the oven and chill in the fridge for 2 hrs.

5.To make the caramel sauce, melt the butter and brown sugar over a low heat. When the sugar has dissolved, add the cream, stir and turn up the heat. Once the mixture comes to a boil, reduce to a simmer for 5 mins, stirring all the time. Remove from the heat and leave for 15 mins to thicken and cool.

6.Drizzle the caramel over the top of the chilled cheesecake and scatter with the chopped ginger. Unclip from the tin and serve immediately with any remaining sauce on the side or store, covered, in the fridge for up to 3 days.