15 Servings / Prep time 20 mins plus 6 hours cooling / Cook time 45 mins

1. Preheat the oven to 200°C/180°C fan and line a 20cm x 30cm tin with greaseproof baking paper. Leave enough paper hanging over the edge of the tin to easily remove the cheesecake when ready.
2. Put the biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
3. Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
4. Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
5. Pop the tin in the oven for 10 mins, then remove and set aside.
6. Turn the oven down to 180°C/160°C fan.
7. In a large bowl, mix together the cream cheese and sugar using a stand or handheld mixer. Mix for approx. 1 min until combined, scraping down the sides halfway through.
8. Add the lime flavouring and mix.
9. Crack the eggs into another bowl and give them a little mix.
10. Add the eggs and soured cream to the mixture and mix until smooth.
11. Pour the cheesecake mixture into the tin, levelling it with a spoon/spatula.
12. Place the tin in the oven and bake for 35-40 mins. The cheesecake should have a slight wobble in the middle when done.
13. Remove the cheesecake from the oven and once it is fully cool, cover it and pop it into the fridge for at least 4 hours or overnight.
14. Carefully lift the set cheesecake from the tin and slice into 15 squares.
15. To decorate we topped the cheesecake squares with whipped cream and a slice of lime.