Preheat oven to 150°C (300°F). Place the gingernut biscuits and almond meal in a food processor and process until coarsely chopped. Add the butter and process to combine.

Using the back of a spoon, press the mixture into the base and sides of 8 x 8cm-round lightly greased, deep-sided and loose-bottomed tart tins and then refrigerate these for 30 minutes. 

Place the cream cheese and sour cream in an electric mixer and beat for 3–4 minutes or until smooth.

 Add the sugar, vanilla seeds, mixed spice, cinnamon and ginger and beat for 3–4 minutes or until the sugar is dissolved. 

Gradually add the eggs, beating well after each addition until well combined. 

Divide the mixture between the tart tins, place on a baking tray and bake for 15–20 minutes or until firm to the touch.

Refrigerate for 1 hour or until cold. Dust with the extra cinnamon to serve.