Prepare the Base: Place the ginger nut biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed plastic bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl.

Combine Base Ingredients: Pour the melted butter over the biscuit crumbs and mix with a fork until thoroughly combined and the mixture resembles wet sand.

Form the Base Layer: Divide the buttery crumb mixture evenly between 6 small glasses or dessert cups. Use the back of a spoon to press the crumbs down firmly, creating a flat, even layer. Place the cups in the refrigerator to chill for at least 30 minutes while you prepare the filling.

Beat the Cream Cheese: In a large mixing bowl, beat the room-temperature cream cheese with an electric hand mixer (or in a stand mixer) on medium speed until it's completely smooth and creamy, with no lumps. This should take about 2-3 minutes.

Add Flavourings: Add the sifted icing sugar, black treacle, ground ginger, cinnamon, nutmeg, and vanilla extract to the cream cheese. Beat again on low speed until everything is just combined, scraping down the sides of the bowl to ensure it's all incorporated.

Whip the Cream: In a separate, clean bowl, whip the cold double cream with an electric mixer until it forms stiff peaks. Be careful not to over-whip, or it will become grainy.

Fold the Mixtures: Gently add about one-third of the whipped cream to the cream cheese mixture and fold it in with a large spatula to lighten it. Then, add the remaining whipped cream and carefully fold until just combined and no white streaks remain. I find this two-step process prevents deflating the cream. For more on this technique, BBC Good Food has a great guide on how to fold ingredients correctly.

Assemble the Cups: Remove the cups with the chilled bases from the fridge. Spoon or pipe the gingerbread cheesecake filling evenly over the biscuit bases, smoothing the tops with a small spatula or the back of a spoon.

Chill to Set: Cover the cups with cling film and place them in the refrigerator to chill for at least 4 hours, or ideally overnight. This time is crucial for the cheesecake to firm up properly.

Serve: Just before serving, top the cheesecake cups with a swirl of whipped cream, a sprinkle of extra cinnamon, or a cute mini gingerbread man.