Melt butter in a small pan over a low heat. Crush biscuits, add to melted butter and mix until all the butter is absorbed.
Press firmly into a lined 15-20cm (6-8in) cake tin with a push-up bottom to form the base.
Beat together Philadelphia cream cheese, icing sugar, double cream, lemon curd and vanilla essence.
Finely chop stem ginger and fold into mixture.
Spread mixture onto biscuit base and place in fridge.
Refrigerate for at least 2hrs before serving.
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