Rub lard and butter into flour and salt, then stir in sugar, white chocolate, cranberries, and eggs to form a dough.
Roll dough to 6mm thickness and cut into 5cm circles.
Cook Welsh cakes in a greased pan over medium heat for 2 minutes per side until golden.
Cool cakes on sugar-dusted paper while sprinkling more sugar on top.
Preheat oven to 180°C and combine crushed biscuits, spices, and melted butter to form a base in a 23cm tin.
Bake the biscuit base for 10 minutes then whisk cream cheese, flour, sugar, vanilla, eggs, and soured cream together.
Arrange some Welsh cakes on the base, fold chopped cakes into the filling, pour over, and bake for 40 minutes.
Allow the cheesecake to cool completely in the tin before slicing.