Crush the gingerbread and biscuits in a mixer or in a bag with a rolling pin. Melt the butter and mix in with the spice.
Press the mixture into a springform pan of 22-24 centimeters, it is a good idea to put baking paper in the bottom.
Put the gelatin plates in cold water for about five minutes.
Melt white chocolate and Christmas brown cheese in a water bath.
Mix sugar and orange peel well with your fingers.
Heat the orange juice until it bubbles a little, take the pan off the plate. Squeeze the water off the gelatin plates and put them in the hot orange juice.
Whisk together cream cheese, sugar and orange peel. Add the gelatin and orange mixture and the melted chocolate. Mix well.
Whip the cream and gently turn it into the batter. Pour over the biscuit base and leave it in the fridge for a few hours until it has set, about 2 hours.
Christmas soda lid
Put the gelatin plates in cold water for about 5 minutes.
Heat Christmas soda together with sugar until it smokes. Squeeze the water on the gelatin plates, remove the soda from the heat and stir in the gelatin.
Pour the mixture into, for example, a liter measure and let it cool down before you carefully pour it over the cake. It is important that the cheese filling has hardened before pouring over.
Leave the cake in the fridge until the next day so that everything hardens completely.
Crush gingerbread and grate Christmas brown cheese, sprinkle it in the middle of the finished cake.