Instructions

1. Soak the dried fruits in the rum or brandy for 12 hours.
2. Put the biscuits/cookies into a food processor and whiz until you get coarse breadcrumbs. Add the butter and process into a thick dough.
3. Line a cake tin with parchment paper, then press the mixture evenly into the base.
4. Melt the chocolate over simmering over and allow to cool.
5. Mix the mascarpone with the honey and the lime zest & juice. Stir in the cooled chocolate.
6. Beat the cream until soft cream until it forms soft peaks. It should hold its shape (but should not be too hard). Carefully turn into the mascarpone mixture, along with the marinated dried fruits. Tip the mixture into the cake tin, spreading it out evenly.
7. Cover the tin and chill for a few hour or overnight until it sets.
8. Just before serving, make some white chocolate shavings with a knife or a peeler, then sprinkle these on top of the cheesecake together with some lime zest.