Put 80 g of Tagatesse gingerbread in a freezer bag and turn them into crumbs with a rolling pin. Mix the crumbs with the melted butter and divide the crumb mixture into four glasses.
Beat the cream with the Tagatesse stiff. Add the cream cheese, the orange grater and the orange juice and beat for a few minutes with an electric mixer. Divide the cheesecake mixture between the four glasses. Let the cheesecake stiffen in the fridge for 1 hour.
Before serving, garnish the cheesecake glasses with segments of the orange (leftover after grating) and chopped Tagatesse speculaas (leftover 20g).