Yields8 Servings
 200 g ginger biscuits crushed
 100 g melted butter
 100 g caster sugar
For the filling
 2 tbsp fresh orange juice
 150 g mincemeat
 300 g cream cheese
 ¼ tsp ground ginger
 4 tbsp caster sugar
 200 g double cream
 ½ tsp vanilla essence
 2 tablespoons pomegranate seeds
 Grated zest of 1 orange

Lightly grease a muffin tin and line with clingfilm; whip the cream and set aside


Mix the biscuit crumbs , the melted butter and caster sugar and divide between 8 muffin cups; press the mixture firmly into the base and up the sides; chill for 1 hour


Mix the orange juice with the mincemeat and microwave for 1 minute on full power, cool; add half the cream cheese and 2 tablespoons caster sugar; fold in a quarter of the whipped cream and divide the mixture between the cases; beat the rest of the cream cheese with the remaining sugar and the vanilla essence, then fold in the rest of the cream; pipe on top of the cheesecakes and chill for at least 2 hours; just before serving sprinkle the pomegranate seeds over the top

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