Ingredients   

Crust

1 cup finely ground plain biscuits (SuperWine or other)
5 tablespoons butter, melted
¼ cup brown sugar

Cheesecake

450g cream cheese, softened
1 can condensed milk
1/3 cup lime juice
Zest of 5 limes
¼ cup plain yoghurt or sour cream

Topping

Lime slices
Lime zest
Lite cream or plain yoghurt

Method    

Whisk together biscuit crumbs, sugar, and butter. It should resemble wet sand and hold together when squeezed

Press evenly into the bottom of a 20cm or 9-inch springform pan. Freeze for 15 minutes

To prepare the filing, add cream cheese, condensed milk and yoghurt into a bowl and mix with an electric mixer until fluffy

Add lime juice and lime zest and beat for 1 more minute. Pour cheesecake filling into the pan and smooth top with spoon or spatula. Refrigerate for at least 5 hours

Remove from the fridge and run a knife around the edge of the cheesecake before releasing from the pan, then under bottom to loosen

Top with lime slices, lime zest and fresh yoghurt or cream. Serve chilled