For the base: blitz the cookies together in a food processor or place in a ziplock bag and bash with a rolling pin until a breadcrumb texture is achieved.
Melt the butter in a saucepan, add the crushed cookies and stir until well combined. Press the cookie mixture into the bottom of a 20cm springform tin and place in the fridge for 10 minutes to set.
For the filling: Place the cranberries in a saucepan and cover with the water. Bring to a boil and reduce the heat to a simmer for 5 minutes. The cranberries should burst open at this stage. Remove from the heat and allow to cool.
Melt the white chocolate in a heatproof bowl over a pan of simmering water.
In a separate large bowl, use a handheld electric whisk to blend together the cream cheese, lemon juice and zest, and caster sugar until smooth.
In another bowl, stiffly whip the cream.
Whisk the melted chocolate into the cream cheese mixture, followed by the whipped cream, until well combined.
To assemble: spread half the cranberry mixture over the biscuit base, followed by half of the white chocolate filling, spread more of the cranberry mixture on top and finish with the remaining white chocolate filling.
