Place the Oreo biscuits in a food processor and blitz to form a fine crumb (reserving a little to decorate and serve). Stir through the melted butter and spoon the crumb equally between the ramekins. Using the back of a spoon or clean fingers, press into the base of the ramekins. Place in the fridge for 10 minutes to set.

In the meantime, make the cheesecake mix. Starting with the cherry compote, put the frozen cherries, 30g icing sugar, mixed spice and a squeeze of lemon juice in to a saucepan. Cook over a medium heat for 5 - 8 minutes until the fruit has reduced to a thick, jam-like consistency. Leave the compote to cool completely.

In a separate bowl, mix the mascarpone, cream and remaining icing sugar until smooth. Reserve a spoonful ofthis mixture for serving later. Pour the cooled cherry compote into the mascarpone cream and mix together until fully combined.

Remove the ramekins from the fridge and divide the mixture equally between each pot. Place back in the fridge to chill and set for at least 1 hour.

When ready to serve, remove the mini cheesecakes from the fridge 5 minutes prior to decorating. Spoon a little of the reserved mascarpone cream on to one side of each cheesecake, top with a fresh cherry and finish with a little sprinkling of the reserved Oreo biscuit crumb.

Cook's Notes

If the cherry compote is still quite liquid, cook for a little longer to reduce the sauce - you do not want to dilute your mascarpone mixture too much with excess juice.

Make in advance - complete step 4 and cover with a little clingfilm. Keep for up to2 days and when ready to serve, finish with the Oreo crumb and fresh cherries.