Crush the Walkers Shortbread Gingerbread Men into fine crumbs using a food processor or rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of dessert cups or mini mason jars.

In a saucepan over low heat, create a double boiler. Add high-quality white chocolate to melt. Stir gently until melted and smooth, then let cool slightly.

In a large bowl, beat room temperature cream cheese until creamy. Gradually add powdered sugar, vanilla extract, orange zest, and juice, mixing until smooth. Fold in the cooled melted white chocolate.

Whip heavy cream in a separate bowl until stiff peaks form, about 3-5 minutes. Gently fold into the cheesecake mixture in two additions.

In a saucepan, combine mixed berries, red wine (or cranberry juice), sugar, and spices over medium heat. Simmer for 5-7 minutes until berries are tender. Stir in orange zest and juice, then let cool.

Spoon the cheesecake filling into the crust cups, layering generously. Smooth the tops and refrigerate for at least 4 hours until fully set.

Spoon the cooled mulled wine fruit on top of each cheesecake and garnish with optional sugared cranberries and herb sprigs before serving.