1. Prepare the Base:

• Grease and line a 9-inch (23 cm) springform pan with parchment paper.
• Crush the Hobnobs or digestive biscuits in a food processor until finely ground.
• Mix the crumbs with the melted butter until fully coated.
• Press the mixture firmly into the base of the prepared pan to form an even layer.
• Refrigerate the pan while preparing the filling.

2. Soften the Gelatine:

• Place the gelatine leaves in a bowl of cold water and soak for 5 minutes, or until softened.

3. Make the Gin & Tonic Mixture:

• In a small saucepan, combine the gin, tonic water, and caster sugar.
• Heat gently over low heat, stirring until the sugar has completely dissolved.
• Remove from heat, squeeze excess water from the gelatine leaves, and stir them into the warm gin mixture until dissolved. Set aside to cool slightly.

4. Prepare the Cream Cheese Mixture:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the double cream, icing sugar, lime zest, and lime juice, and continue beating until thickened and fully combined.

5. Combine the Mixtures:

• Once the gin and tonic mixture has cooled to room temperature, gently fold it into the cream cheese mixture until smooth.

6. Assemble the Cheesecake:

• Remove the crust from the refrigerator. Pour the lime and gin filling over the base and spread it evenly.
• Refrigerate for at least 4 hours or overnight until fully set.

7. Garnish and Serve:

• Once the cheesecake is set, carefully remove it from the springform pan.
• Garnish with fresh lime slices or zest for added color and flavor.
• Slice and serve chilled.