Melt the brandy butter in a pan over a low heat, stirring with a spatula to prevent it catching, then remove from the heat. Line a 23cm loose-bottomed tin with baking paper and brush the sides with a little melted brandy butter.
Carefully remove the mince pie lids with a knife and scoop the filling into a bowl; set aside. Blitz the mince pie pastry shells and biscuits in a food processor to fine crumbs. Mix the crumbs with cinnamon, if using, and the remaining brandy butter. Press into the bottom of the prepared tin in an even, compact layer. Chill, uncovered, for 30 minutes until firm.
In the same bowl (no need to clean it), beat the soft cheese, orange zest, and honey with a wooden spoon until smooth and well combined. Fold through the reserved mince pie filling and dried fruit.
Whip the cream to medium peaks so it holds its shape but isn’t too stiff. Gently fold the cream through the soft cheese mixture in two batches. Spoon onto the biscuit base and level with a palette knife or back of a spoon. Tidy the edge with a small piece of damp kitchen paper. Sprinkle over the nuts and gently press down. Cover and chill for at least 8 hours or overnight until fully set.
When ready to serve, carefully release the cheesecake from the tin and remove the baking paper. The cheesecake will keep, covered, in the fridge for up to 3 days.
