Preheat the oven to 180°C. Line a cheesecake tin or mould with baking parchment.
Place the biscuits in the bowl of an food processor, add the butter and mix until you havea breadcrumb consistency. Press the broken biscuits into the base of the cheesecake tin and chill.
Zest and juice the limes. Beat the cream cheese with a whisk until smooth. Add the eggs one by one then add the sugar, cream and the zest and juice of the lime. Mix well and pour over the biscuit base. Transfer to the oven and bake for about 20 minutes - the cheesecake should be firm to the touch in the centre. Allow to cool then remove from the mould. Serve cold.
«Trying making the biscuit base using ginger biscuits for a subtle spice flavour.»