For the base
Process the ginger crunch to rough crumbs.
Melt the butter and add to crumbs. Mix well.
Press the crumbs into the base of a mould.
Place in the fridge while you make the cheesecake mixture.
For the cheesecake mixture
Place everything in a food processor and process until a smooth cream.
Melt the gelatin in a little hot water and add to the mixture.
Spoon into the moulds and place in the fridge to set.
When set, run a warm knife around the edge of the cheesecakes and slowly pull off the moulds.
Serve with a little whipped cream and fruit.