Start by pulsing the Walkers Shortbread Gingerbread Men cookies in a food processor until they turn into fine crumbs. Melt the unsalted butter and mix it into the cookie crumbs until it resembles wet sand.

Spoon this mixture into individual serving glasses or a 9-inch springform pan, pressing down firmly to create a cohesive crust. Set aside while you prepare the filling.

Melt the white chocolate in a heatproof bowl over a pot of simmering water, stirring gently until smooth. Remove from heat and let cool slightly.

In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla bean paste, orange zest, and orange juice until smooth. Fold in the cooled white chocolate until just combined.

Whip the heavy cream until stiff peaks form. Gently fold one-third of the whipped cream into the cheesecake mixture, then fold in the remaining whipped cream until no streaks remain.

Spoon the cheesecake filling over the prepared crust and smooth the top. Cover and chill for at least 4 hours or overnight.

In a saucepan, combine mixed berries, red wine or cranberry juice, sugar, and spices. Cook over medium-low heat for 5-10 minutes until the berries are soft and the sauce thickens slightly.

Remove the mulled wine fruit from heat and let cool. Once the cheesecakes are set, top each with the cooled mulled wine fruit and add any optional garnishes.