Put the biscuits into a plastic bag and beat them with a rolling pin until they are crushed. Put them into a mixing bowl.
Melt the butter then pour over the crushed biscuits and stir to coat the biscuits in the butter. Press into a 20 cm (8 inch) tin with a removable base and chill in the refrigerator for about 1 hour.
Lightly whip the cream then mix in the cream cheese and ginger syrup. Mix then add the stem ginger and mix thoroughly.
Spoon the cream cheese mixture onto the biscuit base and spread evenly. Chill in a refrigerator for 2 hours until firm.
To serve remove the cheesecake from the tin. Decorate with fresh fruit if desired.