• Crush the gingernut biscuits into fine crumbs using a food processor or high-powered blender. Make sure there are no lumps left.
• Melt the butter and add it to a bowl with the biscuit crumbs. Mix well until evenly coated then press the mixture into the base of a 9-inch springform tin.
• Add the cream cheese and icing sugar to a large bowl and mix well.
• Stir in the lime juice, a little bit at a time.
• Next, add the double cream and use an electric whisk to whip it up until thick. Gently fold in the lime zest.
• Spoon the filling over the ginger biscuit base and spread it out evenly in the tin. Refrigerate the cheesecake overnight to set, at least 12 hours.
• Once set, gently remove the cheesecake from the tin, using a butter knife or palette knife to loosen the base. Carefully transfer it to a wire rack or plate.

Topping:

• Whip the double cream and icing sugar together until thick. Pipe the cream around the edges of the cheesecake and top with extra lime zest.