Line a 22cm springform cake tin with baking paper.
Place the biscuits and Ginger Spice into a food processor and blitz until they are a fine crumb. Add the melted butter and pulse to combine.
Pour the mixture into your cake tin and press to form an even base. Place in the fridge to cool for 30 minutes.
Preheat your oven to 160℃.
Place white chocolate and cream in a heat proof bowl over a saucepan of simmering water. Ensure the water isn't touching the bottom of the bowl. Stir until the chocolate is melted and the mixture is smooth.
Into the bowl of your stand mixer, place the cream cheese, sugar and vanilla. Beat until smooth. Add eggs, one at a time, beating until well combined. Add in the melted chocolate mixture and stir until combined. Pour over your cooled biscuit base. Bake for 1 hour or until the centre is just firm.
Remove from the oven and cool in the tin. Your cheesecake may crack. Unfortunately this is unavoidable. It will still taste just as amazing and the caramel will drip into the cracks and you'll have extra caramel coverage; silver linings
Ginger Spiced Caramel Sauce
Pre-measure out your cream and cut your butter into cubes so they're all ready to go when you need them. This is one of those sauces you need to stay with a stir.
Add the sugar to a medium saucepan and place over a low-medium heat. Stir gently with a rubber spatula while the sugar melts. It will start off clumping together then it will gradually melt into an amber liquid. Don't be tempted to increase the heat, you'll just burn it.
Once the sugar has melted, grab a whisk and add in butter, 2 cubes at a time. Keep whisking until all the butter has melted.
Add the cream and keep whisking until the sauces forms into a smooth and runny caramel. Add the Ginger Spice and whisk until well combined.
Remove from the heat and allow to cool for 5 minutes before pouring into a clean jar for storage. It will be very thick, just microwave it for 15 seconds or so to loosen it up.
Once the cheesecake has cooled, drizzle with the caramel sauce and serve. Enjoy!