In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until it resembles wet sand. Press this mixture into the bottom of individual serving dishes or a springform pan to form the cheesecake crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add melted white chocolate, powdered sugar, and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture until smooth and fluffy.

Spoon the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.

In a saucepan, combine the red wine, apple, pear, sugar, cinnamon stick, cloves, and orange zest. Bring to a gentle simmer over medium heat and allow to cook for about 10-15 minutes, or until the fruit is tender and the wine has thickened slightly.

Once the cheesecake has set, remove it from the refrigerator. Top with the mulled wine fruit, and keep refrigerated until you’re ready to serve.