Pulverise 225 g ginger biscuits in a food processor and mix with 100 g melted butter. Press into a 23cm springform tin,
extending up the sides. Chill in the refrigerator for an hour or so. Chop 7-8 balls of stem ginger and zest the rind from 2 limes.
Whip 300 ml double cream to soft peaks then mix in 300 g full fat soft cheese, 4 Tbs ginger syrup (from the jar of stem ginger)
and the juice of 2 limes. Mix in the chopped ginger and lime zest and spoon the mixture into the crumb crust. Smooth the top
and chill for 3 hours or so, until firm. Remove from the tin to serve.