Chocolate lime cheesecake

First melt the butter in a saucepan, meanwhile crush the biscuits into a fine rubble with rolling pin or whatever you have to hand! Combine the butter and cookie mix thoroughly so the cookie mix is completely coated. Pour into a spring form cake tin (23cm) and press down firmly and evenly. Allow to cool slightly in the fridge.

Combine the cream cheese, lime zest and icing sugar in a bowl and whisk until combined.

Add the cream and continue to whisk ( preferably by hand) for a couple of minutes until fairly firm and thick.

Pour over the biscuit base and smooth out evenly. You can sprinkle on some extra lime zest for decoration.

Chill in the fridge for at least 4 hours or overnight, remove from the fridge and allow to warm slightly before serving, this helps with removing from the tin. If you have difficulty removing the cheesecake use a warm cloth to wipe around the edge of the tin to warm it slightly.