To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl or ziploc bag
Mix in the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge while you make the filling
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar, rum, lime juice and peppermint extract until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Fold in the lime zest and chopped mint leaves
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Add the lime slices and mint leaves to decorate, then sprinkle some white chocolate curls in the centre
Serve immediately, store any leftovers in the fridge and eat within 2 days