Preheat the oven to 350 F (180 C) and grease a 9 inch (22 cm) springform tin with butter.

If you haven't already created crumbs from the cookies, place them in a ziplock bag and whack away with a rolling pin until you're left with a copper colored rubble. You can also place the cookies in a food processor and pulse.

Stir the melted butter into the cookie crumbs.

Tumble the cookie crumb mixture into the springform pan press down evenly, and create a slight ridge at the sides.

To make the filling, beat together the cream cheese, brown sugar and vanilla. Make sure your ingredients are at room temperature- it makes it much easier to work with!

When the ingredients are just combined, add in the dulce de leche, eggs and sour cream, once again- just till incorporated.

To the remaining mixture, stir in the melted dark chocolate until your result is a mousse-like mass.

Dollop the chocolate mixture on top of the dulce de leche mixture and swirl using a knife or toothpick.

Tap the pan to settle the mixture, then bake for 45 minutes.

After 45 minutes are up, turn the oven off and leave the oven door open as the cheesecake cools.

Once the cheesecake has cooled to room temperature, chill it in the fridge for a minimum of 6 hours or overnight.

Sprinkle atop the crushed gingersnaps and hazelnuts, then top with the Christmas trees.