Grease a loose bottomed or spring form 18-20cm cake tin.
Mix the melted butter with the sugar, biscuits and rum, spoon into the greased tin and press evenly over the base. Chill in the refrigerator while making the filling.
Beat the cheese in a bowl until softened. Beat in the egg yolks, spice, rum, half the sugar, flour, ground almonds and cream.
Whisk the egg whites until stiff, then whisk in the remaining sugar, using a large metal spoon. Fold lightly but thoroughly into the cheese mixture together with the French Glacé Cherries, nuts, sultanas, cut peel and orange rind.
Turn the mixture onto the base and smooth the top.
Bake for 1.5 hours or until the filling is set, leave to cool for one hour.
Run a palette knife around the sides and remove from the tin. Tansfer to a cooling rack.
To make the icing, sift the icing sugar into a clean bowl, beat in the egg white until stiff peaks form and spread over cheesecake peaking it with the spoon. Leave until nearly set and then add decorations.