250g (8.8 oz) gingernut biscuits
100g (3.5 oz) unsalted butter, melted
500g (1lb) cream cheese, chopped, at room temperature
½ cup caster sugar
300g (10.5 oz) sour cream
200g (7 oz) white chocolate, melted
1 tsp vanilla extract
½ tsp ground cinnamon
1 tsp ground cardamom
Large pinch nutmeg
fresh cherries and other berries, to serve
icing sugar, to dust
2 cups pouring/whipping cream
4 tbsp icing sugar
Line the base of a 22cm (base measurement) springform pan with baking paper.
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer mixture to the lined pan. Press firmly into the base. Place in the fridge until required.
Preheat oven to 160°C/320°F.
Use an electric beater to beat the cream cheese, sugar and sour cream in a large bowl until smooth. Add the melted chocolate, vanilla, cinnamon, cardamom and nutmeg and beat until combined. Add the eggs, 1 at a time, beating well after each addition.
Pour the cream cheese mixture into the biscuit base. Place on a baking tray. Bake in oven for 1 hour or until the cheesecake is just set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours or overnight to set.
For the whipped cream, whisk the cream and icing sugar until soft peaks. Top the cheesecake with cream, cherries, berries and dust with icing sugar to serve.