Ingredients

Step by step

1. Grease and line a deep 23cm-diameter, loose-based round tin. Preheat the oven to 200°C, fan 180°C, gas 6. Blitz the biscuits to fine crumbs in a food processor. Pulse in the melted butter then press the mixture firmly into the base of the prepared tin. Bake for 10 minutes then remove and set aside to cool.
2. Use an electric hand mixer to whisk the soft cheese with the sugar, orange zest and spices until smooth. Beat in the soured cream, eggs, vanilla extract and 3 tablespoons of the flour.
3. Roughly chop the mince pies and toss with 1 tablespoon of flour then fold into the filling. Spoon over the base and shake to level. Place the cheesecake tin on a baking tray and bake for 10 minutes initially then reduce the temperature to 110°C, fan 90°C, gas ¼ and bake for another 45 minutes. The cheesecake should be set but with a slight wobble in the middle.
4. If making dried orange slices to decorate, prepare these once the cheesecake has gone into the oven. First, use a zesting tool to remove the zest in strands; cover and set aside to garnish. Cut the orange into 6-7mm thick slices and lay them out on a wire rack set over a baking sheet. Add to the oven when you turn the temperature down and cook below the cheesecake for 45 minutes. Remove and leave to cool.
5. Once the cheesecake is baked, open the oven door and prop it slightly ajar with a wooden spoon for at least 2 hours or until the cheesecake is completely cool, to avoid cracking.
6. For the topping, combine the soured cream, sugar and orange zest. Gently release the cheesecake from its tin then spread with the topping. Chill for at least 4 hours, or overnight
7. Decorate with the reserved orange zest, the glacé cherries, the cinnamon stick and the dried orange slices.
   
   *Check your mince pies are vegetarian, if required.