Special equipment: 18cm/7in round springform cake tin.
1. To make the base, crumble up 4 mince pies, add the crushed ginger biscuits and stir in the melted butter. Press the mixture into the bottom of the springform cake tin and transfer to the fridge to chill.
2. In a large bowl beat together the cream cheese, vanilla extract and icing sugar until light and fluffy. Add the double cream and beat until thickened.
3. Pour the mixture on top of the chilled base and smooth out the top. Scatter over pieces of chopped mince pie.
4. Refrigerate until set, about 8 hours or preferably overnight.
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