Directions

1. Using a food processor, blitz gingernut biscuits into a fine crumb.
2. Tip the crumb into a medium bowl and add melted butter, mix until well combined.
3. Divide the mixture into 6 wide glasses that can hold around 250-300ml volume.
4. Use a smaller cup to press down into the wide glass to tightly compact the crumb into an even surface, set aside in the fridge for later. In a large bowl mix sugar, lime juice, Black Lime powder and vanilla extract together with a tablespoon.
5. Add the cream cheese and roughly stir the mixture together so the sugar isn’t loose in the bowl. Use electric beaters on a low speed first to incorporate the ingredients before increasing the speed. Beat until the mixture is well combined and smooth.
6. Add the cream and use electric beaters on a low speed to bring the ingredients together.
7. Increase the speed to medium-high and beat until the cream starts to thicken and stiff peaks form.
8. Divide the cheesecake mixture onto the crumb bases in the 6 glasses, using a spoon or piping bag.
9. Cover with plastic wrap and place in the fridge for 6 hours to set. Sprinkle with dark chocolate before serving.