Break 2 packages of the gingerbread men into a food processor and pulse until you have fine crumbs. Transfer to a bowl and add the melted butter. Combine with a spatula until the mixture resembles wet sand. Set aside.

Melt the white chocolate in a double boiler over gently simmering water. Set aside to cool, about 3 minutes.

Add the cream cheese, powdered sugar, vanilla extract, orange zest, and orange juice to the bowl of a stand mixer. Beat on medium speed until smooth, scraping the bowl down occasionally. This takes about 3 minutes. Gradually add the cooled white chocolate. Transfer this mixture to a large bowl.

Wash and dry the stand mixer bowl. Add the heavy cream to bowl and whip until stiff peaks form.

Fold ⅓ of the cream into the cream cheese and white chocolate mixture to lighten. Fold in the remaining cream until well combined.

Add the fruit, wine or juice, sugar, spices, salt, orange zest, and orange juice to a small saucepan. Cover with a lid and cook on medium-low heat until the fruit begins to soften, about 5 to 10 minutes. Remove from heat and let cool for about 15 minutes before transferring to the fridge.

Divide the gingerbread men mixture over 8 glasses. Divide the cheesecake filling over the crust. For a neater presentation, you may want to do this with the help of a piping bag. Cover each glass with plastic wrap and chill in the refrigerator for 4 hours or overnight.

When ready to serve, top with mulled fruit and serve with a whole Walkers Shortbread Gingerbread Man cookie. If desired, garnish with sugared cranberries and thyme or rosemary sprigs.