Prepare the Biscuit Base: Crush the digestive biscuits until they resemble fine crumbs. You can do this in a food processor, or by placing them in a sealed bag and crushing them with a rolling pin. The crumbs should be uniformly small, like coarse sand. Melt the butter gently, then pour it over the biscuit crumbs, mixing until they are fully moistened and clump together when pressed. The mixture will look like damp sand.

Assemble the Bases: Divide the buttery biscuit mixture evenly among 4-6 individual serving pots, ramekins, or glasses. Press firmly down with the back of a spoon to create a compact, even base. You should hear a slight crunch as you press. Place these in the fridge to chill while you prepare the filling.

Make the Cranberry & Orange Compote: In a small saucepan, combine the cranberries, caster sugar, water, and orange juice. Bring to a gentle simmer over a medium heat, stirring occasionally. The cranberries will begin to soften and burst, releasing their vibrant red juices. Continue to simmer for 5-7 minutes until the mixture thickens slightly and smells wonderfully fruity and tangy. Remove from the heat and stir in the orange zest and optional pinch of cinnamon. Allow it to cool completely; it will thicken further as it cools.

Whip the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla extract using an electric mixer or a whisk until smooth and creamy, with no lumps visible. The mixture will be light and airy.

Fold in the Double Cream: In a separate, chilled bowl, whip the double cream until it forms firm peaks. It should hold its shape beautifully and look glossy. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula, until just combined. Be careful not to overmix, or the texture will become too dense; you want it light and fluffy.

Layer and Chill: Spoon or pipe the cream cheese filling over the chilled biscuit bases in your serving pots. You can make neat layers or create a swirled effect. Then, spoon generous dollops of the cooled cranberry and orange compote over the cream cheese layer. You can either swirl it in slightly for a marbled effect or leave it as a distinct top layer. The colours will look stunning – creamy white with vibrant red.

Final Chill: Cover the individual pots loosely with cling film and refrigerate for at least 1 hour, or preferably longer, until the cheesecake pots are well-chilled and set. The longer they chill, the firmer and more cohesive the layers will become. When ready to serve, you might garnish with a tiny sprig of fresh mint or a few extra orange zest curls for a touch of elegance.