1. Preheat oven to 175C.

2. Break the biscuits into a food processor and process to a fine crumb, then add the butter, cinnamon and ginger. Process until the butter is mixed through the biscuit; it will look wet.

3. Pour biscuit mixture into a 26-centimetre springform cake tin and press down with the back of a spoon to make a smooth base. Bake base for 10 minutes then remove from the oven and cool while you make the filling. Keep the oven on 175C.

4. Place the white chocolate in a stainless steel bowl and sit it on top of a pot of simmering water to melt.

5. Pour the cream into the food processor then cut the cream cheese into small pieces and add it to the bowl of the processor with the sugar, lemon juice, zest and vanilla. Process until the mixture is smooth, but don't overmix it.

6. Add the eggs, mix briefly, then add the melted chocolate and mix again. The mixture will seem quite liquid.

7. Pour mixture over the baked base and bake in the centre of the oven for about 45 minutes.

8. Remove from the oven and cool before refrigerating overnight. Serve when it has chilled in the centre.

Tip: The cheesecake will seem runny after the cooking time but don't keep cooking it as it will set once cooled.