Melt the butter and set to one side.

Pre-heat the oven to 150°C (300°F). Grease a 6 inch (18cm) spring-form pan.

Mix the dry ingredients together in a large bowl.

Add the syrup to the melted butter and then pour into the dry ingredients, stirring to combine.

Pour the sticky dough into the prepared tin. Using the back of the spoon, press the dough into the tin until you have a fairly even layer.

Bake for 16 minutes and remove from the oven. The crust will be bubbling and appear totally uncooked. Do not cook for longer - it's ready! Leave to cool completely.

For the truffle filling: heat the cream in a pan until it starts to boil. Remove from the heat and add the white chocolate. Leave for about five minutes and then quickly stir or beat until it comes together and you are left with a thick liquid. Leave for a while until almost cooled and then add to the cheeses along with the icing sugar. Whisk for a minute or two, just until the mixture is smooth - do not overmix! Lastly, stir in the cranberries very carefully.

Pour on top of the prepared crust and smooth the surface. Cover and place in the fridge overnight.

When ready to serve, whip the cream and slather it over. Sprinkle with whatever decorations you fancy and a touch of icing sugar to create a wintery effect. The cheesecake is better straight from the fridge but it won't melt if left out on the counter for a while. Slice and enjoy!