Place biscoff biscuits into a blender. Blitz until it’s a fine crumb. Add the melted butter and blitz again. Should feel slightly wet and stick together. Transfer to a lined and greased cake tin that has a removable base and side clip. Using the back of a flat surface, press crumb into the tin. Place in the fridge for an hour.
Next make the filling. In a bowl, whisk the cream until fluffy. Set aside.
In another bowl, whisk the cream cheese, sour cream, icing sugar, vanilla, lemon juice and rind until fluffy. Add the whipped cream in and whisk until combined.
Spoon mixture on top of the crumb in the cake tin. Spread evenly and place back into the fridge for a minimum of 3 hours.
Remove cheesecake from fridge, carefully run a hot sharp knife around the edges. Open side clip and removes sides and base of tin.
Peel the lemon rind using a peeler, then thinly slice into tiny slithers.
Garnish top of cake with blackberries, lemon rind slithers, mind leaves and grated lime zest.