Add the gingernut biscuits to a blender, and blend until they are a fine texture. Or, use a solid object (ex. rolling pin) and smash the biscuits. It’s ok if there are a few larger pieces. Keep a handful off to the side.

In a medium size bowl, add the crushed biscuits. To the biscuits, pour in melted butter and mix until they clump together.

In your cake tin/dish tip in the gingernut biscuit and butter mix. Use a spoon or spatula to push down the biscuits to make the base of the cheesecake. Make sure it is compressed enough that the base will not fall apart.

Place in the fridge whilst making the topping.

To a large bowl add the softened cream cheese, stir to make a paste texture rather than blocks.

Juice the lemon and limes, discard any of the pips.

Pour the juice into the cream cheese, along with the sugar and vanilla extract.

Mix all ingredients together until they are incorporated.

Remove the base from the fridge.

Spoon the cream cheese lemon and lime mix on top of the base. Use the spoon to make sure it is spread evenly.

Place the cheesecake back into the fridge for a couple hours to allow it to set.

For presentation, use the crushed biscuit that was set aside to sprinkle the top outer edges of the cheesecake.