Crush the speculoos biscuits in a plastic bag with a rolling pin, or use a food processor, until finely ground.

Melt the unsalted butter in a saucepan over low heat or in the microwave.

Add the sugar, salt and vanilla extract to the melted butter and stir to combine.

Pour the butter mixture over the speculoos crumbs and mix until evenly coated.

Press the mixture into a 24cm diameter cake tin lined with circular parchment paper at the bottom, pressing firmly to create an even layer.

Chill the base in the fridge while you make the filling.

Melt the white chocolate in a microwave or using a Bain Marie technique, stirring occasionally until smooth.

Beat the cream cheese in a mixing bowl until smooth.

Add the melted white chocolate to the cream cheese and mix until combined.

Heat 40g of heavy cream in a small saucepan until just simmering.

Remove the cream from heat and stir in the bloomed gelatin sheets until fully dissolved.

Add the gelatin mixture to the cream cheese and white chocolate mixture and mix until combined.

Fold in the whipped cream and the lime and limoncello mixture until fully incorporated.

Pour the cheesecake filling onto the chilled biscuit base and spread it evenly with a spatula.

Chill the cheesecake in the fridge for at least 4 hours or until set.

Once set, remove the cheesecake from the tin and transfer it onto a serving platter.

Garnish with lime zest and other desired toppings.