Crush the gingerbread and cookies in a blender or in a bag with a rolling pin. Melt the butter and mix with the spices.
Press the mixture into a 22-24 centimeter springform pan, it’s a good idea to put baking paper in the bottom.
Put the gelatin plates in cold water for about five minutes.
Melt the white chocolate and the brown Christmas cheese in a bain-marie.
Mix the sugar and orange zest well with your fingers.
Heat the orange juice until it bubbles a little, remove the pan from the plate. Squeeze the water from the gelatin plates and put them in the hot orange juice.
Whisk together cream cheese, sugar and orange zest. Add the gelatin and orange mixture and the melted chocolate. Mix well.
Whip the cream and gently fold it into the batter. Pour over the biscuit base and leave in the fridge for a few hours until set, about 2 hours.
Christmas soda lid
Put the gelatin plates in cold water for about 5 minutes.
Heat the Christmas soda with the sugar until it smokes. Squeeze the water over the gelatin plates, remove the soda from the heat and stir in the gelatin.
Pour the mixture into, for example, a liter measure and let it cool before carefully pouring it over the cake. It is important that the cheese filling has hardened before pouring on it.
Leave the cake in the fridge overnight to harden completely.
Mash the gingerbread and grate the Christmas brown cheese, sprinkle it in the middle of the finished cake.