Lime and Gingernut Cheesecake

Melt the butter.

Crush the biscuits. I used a large bag and the end of a rolling pin.

Add the biscuits to the butter. Stir well. Then add into the base of the tins, pushing down to condense. Pop in the fridge.

Zest 8 limes into a large bowl.

Juice the limes including the ones you zested adding the juice to the zest.

Add in the soft cheese and condensed milk. Whisk.

Retrieve the bases and add the cheese mixture. Shake the tin to get a nice smooth top or use a cake decorating tool to produce a pattern. Leave in the fridge overnight to set.