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Christmas pudding cheesecake
For the base
200g ginger nut biscuits, crushed
30g light muscovado sugar
1 tsp flaky sea salt
110g unsalted butter, melted
For the filling
240g Christmas pudding
30ml brandy
30ml stout
1 orange, zested
2 x 280g tubs full-fat cream cheese
300ml pot double cream
200g light muscovado sugar
2 vanilla pods, split and seeds scraped
To decorate
2 clementines
light muscovado sugar, for sprinkling
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 happypuppy
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