Process 2 packages of Walker's Shortbread Gingerbread Men in a food processor until they resemble fine crumbs. Melt 1/2 cup of unsalted butter and mix with the cookie crumbs. Press into individual glasses to form a base.

Use a double boiler to gently melt 8 ounces of white chocolate, stirring often. Remove from heat and let cool slightly.

In a stand mixer, combine 8 ounces of cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla. Beat until creamy. Gradually add melted chocolate, mixing until fully incorporated.

In a clean mixing bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold into the cheesecake mixture.

In a saucepan, combine 1 cup mixed berries, 1 cup red wine or cranberry juice, 2 tablespoons sugar, and spices. Cook on medium-low until berries soften, about 5-10 minutes.

Layer the crust in glasses, then spoon the cheesecake filling over it. Chill for at least 4 hours or overnight.

Top each cheesecake with mulled wine fruit and optional garnishes. Serve chilled.