Process digestives until fine crumbs, add melted butter, mix, press mixture into cake tin.
Place gooseberries, two tbsp sugar & water in a pan, bring to boil, reduce heat - cook for 3-5 minutes until gooseberries soften. Strain gooseberries, set aside to cool.
In large bowl whisk cream until soft peaks form. Fold in remaining sugar, cream cheese, stem ginger. Mix in gelatine.
Fold 1/2 gooseberries into cream cheese mixture, spread over biscuit base, chill. Sprinkle over remaining gooseberries.