Melt butter in a saucepan, stir in crushed biscuits and Ginger. Use to line the base of a greased loose-bottomed 18cm (7") tin. Soften the cream cheese in a large bowl. Stir in caster sugar and prepared gelatine mixture, fold in the cream and cranberry sauce.
Spread the mixture on top of the biscuit crumb base and leave in a refrigerator until completely set. Remove dessert from the tin and spread remaining cranberry sauce over the top and decorate with cream if desired.
This dessert may be stored for up to 2 days in a refrigerator or up to 2 months in a freezer.