Butter the base and side of a 20cm springform cake tin and line with baking parchment. Melt the butter in a saucepan over a low heat. Blitz the ginger biscuits to fine crumbs in a food processor, then add the mince pie pieces and pulse a few times to break up further. Add the butter and pulse to combine. Tip the mixture into the tin and press into an even layer using the back of a spoon. Chill for 30 mins.

If the mincemeat has pieces of suet, warm in a saucepan over a low heat to melt the suet, then leave to cool completely. Briefly whisk the soft cheese to loosen, whisk in the cream and icing sugar until the mixture is holding its shape. Add the orange zest and juice and the mincemeat, and whisk again briefly to combine.

Spoon the cheesecake mixture over the base and smooth using a spatula or spoon. Chill for 8 hrs until set. Decorate with mince pie pieces and orange zest, then serve.