To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
Mix the melted butter (or baking spread) into the biscuit crumbs. Add the cinnamon, mixed spice and mixed dried fruit and mix them in. Press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 mins to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand mixer to mix together the full fat cream cheese, icing sugar, cinnamon, mixed spice, nutmeg, vanilla extract and orange extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the filling into the tin on top of the biscuit base, ideally using a palette knife, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
To decorate the cheesecake mix the light brown soft sugar and cinnamon together and sprinkle it all over the top of the cheesecake. Melt the white chocolate and put it in a piping bag, pipe a cross over the cheesecake
Serve immediately, store any leftovers in the fridge and eat within 2-3 days