In a food processor blend the lady fingers until they resemble a graham cracker crumb consistency. Add the melted butter and cinnamon to the lady fingers and mix well. Evenly portion the crust into the desired cheesecake moulds and lightly press the mixture to the bottom.

Melt the white chocolate over a double boiler. Meanwhile place the heavy cream in a stainless-steel bowl and whip to stiff peaks. Place the cream cheese, icing sugar vanilla and spices into a separate bowl and with a mixer beat the cream cheese until it becomes nice and fluffy. Add the melted white chocolate to the cream cheese and gently fold the whipped cream into the mixture as well. Using a spoon or a piping bag, evenly portion the cheesecake mixture on top of the lady finger crust. Place in the fridge to set until ready to serve.