Add in about 1 teaspoon of cardamon to the graham crumbs, then melt the butter and then cover the bottom of the pan with the mixture, can use pre-bought too. Set this aside.

Mix cream cheese, sugar, vanilla until well blended.

Add eggs and ginger, blend well.

Pour into pan with crust (springforms work well, as do pie plates, or ramekins).

Bake at 350F for approx 40 minutes

Let cool then refrigerate for 3 hours. Arrange clementine pieces around the top in an expanding circle.

Heat butter and sugar together until butter is completely mixed in. Add the juice reserved from the clementines and the cream.

Heat to a slow simmer, whisking so it doesn’t burn until liquid reduces significantly (by about 1/2).

It is ready when a ball forms when a teaspoon of the liquid is dropped into a glass of cold water.

Drizzle generously over cheesecake.

Top with whipped cream.