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Blitz the ginger nuts into crumbs in a food processor (or put in a sandwich bag and bash with a rolling pin), then blitz with 1 Crunchie, broken up, until it becomes small chunks. Add the butter and a pinch of salt and blitz again. Spoon into four tumblers.
Heat the double cream in a saucepan over a medium heat until it comes to the boil. Put the chocolate in a bowl and pour the hot cream over the chocolate. Mix to melt the chocolate, then stir through the cream cheese and crystallised ginger. Spoon over the biscuit base, and top with the second Crunchie, broken into small chunks.