To make the cheesecake base, preheat oven to 170ºC and line a large baking tray with baking paper. Combine all ingredients in a bowl and mix well until a breadcrumb-like texture is achieved. Spread the mixture in an even layer over the tray, bake for 25-30 mins, stirring half way, until crispy and golden. Allow the crumb to cool, then transfer to a food processor and blend to a fine sand.
Press the biscuit mixture into the base of a greased, 22cm round, springform pan. Refrigerate for an hour.
To prepare the filling, combine cream cheese, sugar and ginger in a food processor and blend until smooth. Stir though the gelatine and water, and the melted white chocolate. Allow to cool slightly before folding through the whipped cream, then pour over the prepared base, smooth the top, and refrigerate overnight.
When ready to serve, decorate with extra crystallised ginger, white chocolate shavings and drizzle of maple syrup.
