A wonderful gingerbread base with a delicately spiced, creamy and delicious topping finished off with swirls of vanilla frosting and a gingerbread man treat.
Crush or blend the biscuits so they’re like coarse sand. I used a ziplock bag and a rolling pin.
Add the sugar and melted butter and mix well.
Press into the base of a large springform cake tin, flattening with a spoon.
Cook at 170C/340F (150C/300F fan) for no more than 5 mins, then set aside to cool.
In a bowl add the cream cheese, double cream, sugar, ginger, flour and eggs together.
Pour the batter into the tin on top of the biscuit base.
Bake at 170C/340F (150C/300F fan) for 45 mins to 1 hour until firm but slightly wobbly if shaken.
Turn off the oven, leave the door ajar and leave to cool for another 45 mins to 1 hour – it may crack a little but if you had everything at room temp when you started, it’s much less likely to.
Cool on a rack and when cold, cover with clingfilm/wax cloth/foil and store in the fridge to set for 4 hours or overnight.
Run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
Pipe 8 swirls of cream on top and put the tops of the gingerbread men into each swirl of cream.
To serve, cut into slices, transfer to plates, drizzle with the caramel sauce and crumble over the gingerbread legs!