Pine lime splice cheesecake

Step 1

Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until nely chopped. Add butter. Process to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until rm.
Step 2

Place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. Meanwhile, using an electric mixer, beat cream cheese, sugar and lime rind for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.
Step 3

Meanwhile, make jelly following packet directions. Set aside to cool to room temperature.
Step 4

Pour jelly over the back of a large spoon over the cheesecake. Refrigerate for 2 hours or until set.
Step 5

Remove cake from pan and place on a serving plate. Serve topped with pineapple wedges, mint leaves and extra lime zest.