Melt the brandy butter in a pan over a low heat, stirring with a spatula to stop it catching; remove from the heat. Line a 23cm loose-bottomed tin with baking paper; brush the sides with a little of the brandy butter.

Carefully remove the mince pie lids with a knife and scoop out the filling into a bowl; set aside.

In a food processor, blitz the mince pie pastry shells and biscuits to fine crumbs. In a bowl, mix the crumbs with the cinnamon, if using, and the remaining brandy butter. Push into the bottom of the prepared tin, pressing down to compact in an even layer. Chill, uncovered, for 30 mins until firm.

Meanwhile, in the same bowl (no need to clean it), use a wooden spoon to beat the soft cheese, orange zest and honey until smooth and well combined.

Fold through the reserved mince pie filling and the dried fruit.

Whip the cream to medium peaks till it should hold its shape but not be too stiff. Gently fold the cream through the soft cheese mixture in two batches.

Spoon onto the biscuit base and level with a palette knife or the back of a spoon; tidy up the edge with a small piece of damp kitchen paper. Sprinkle over the nuts and gently press down.

Cover and chill for at least 8 hrs or overnight to fully set.

When ready to serve, remove the cheesecake from the tin and remove the baking paper. It will keep, covered, in the fridge for up to 3 days.