Step 1

Line base and sides of a deep 18cm square pan with baking paper. Arrange half the biscuits in base of pan, trimming to fit if needed.

Step 2

Make cheesecake filling; in a jug, sprinkle gelatine over water, whisking to dissolve. In a large bowl, using an electric mixer, beat cream cheese until creamy. Add sour cream and sugar, beating until smooth. Beat in lime juice, zest and gelatine mixture until well combined. Pour over biscuit base.

Step 3

Press remaining biscuits on top of cream cheese mixture. Chill overnight, until firm. Cut into squares. Serve dusted with icing sugar and candied lime zest (see tip) if liked.