Start by crushing two packages of Walkers Shortbread Gingerbread Men into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with ½ cup of melted butter until the mixture resembles wet sand. Evenly distribute the mixture among serving glasses or a springform pan, pressing down gently to form a firm base. Set aside while you move on to the next steps.

In a double boiler, gently melt 8 ounces of high-quality white chocolate over medium-low heat, stirring occasionally to ensure even melting and to prevent seizing. Once melted, remove the bowl from the heat and let the white chocolate cool slightly.

In a stand mixer, blend two packages of softened cream cheese, 1½ cups of powdered sugar, 2 teaspoons of vanilla extract, the zest of one orange, and 1 tablespoon of orange juice on medium speed. Mix until smooth and creamy, then gradually add the cooled white chocolate, continuing to mix until fully incorporated.

In a separate mixing bowl, whip 2 cups of heavy cream to stiff peaks using an electric mixer. Carefully fold the whipped cream into the cheesecake mixture in two parts, maintaining as much volume as possible.

In a medium saucepan, combine 2½ cups of mixed berries, ¼ cup of red wine or cranberry juice, 2 tablespoons of sugar, a pinch of salt, and chosen warm spices—½ teaspoon of cinnamon, ¼ teaspoon each of cardamom, nutmeg, and ginger. Heat over medium-low for about 5-10 minutes until berries soften. Cool before adding to cheesecakes.

Evenly layer the cheesecake filling over the cookie base in your serving glasses or springform pan. Smooth the tops, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight.

Once chilled, remove the cheesecakes from the refrigerator. Spoon the cooled mulled wine fruit mixture over the tops, then consider garnishing with sugared cranberries and sprigs of thyme or rosemary.