Base: Place the ginger biscuits into a sealed bag and crush with a rolling pin until fine breadcrumbs form.
Transfer the crumbs to a mixing bowl then pour in the melted butter, nutmeg, cinnamon and chopped stem ginger. Mix thoroughly to ensure that the butter coats everything. Spoon into the base of a deep 20cm loose bottomed cake tin and press down with the back of a spoon to compact. Place in the fridge.
Preheat the oven to 160 degrees C.
Filling: Beat the cream cheese and sugar until smooth. Add the eggs, one at a time then stir in the crumbled pudding and the brandy. Remove the base from the fridge and spoon the filling over.
Bake in the preheated oven for 1 hour or until firm. Switch off the oven and allow to cool slowly with the oven door ajar (this helps to prevent cracking). Once cooled, chill in the fridge overnight.
To Serve: Remove from the fridge and remove the side of the tin. Place on a serving plate and decorate with fresh whipped cream and fresh berries. Slice and serve.