Preheat oven to 180 C / Gas 4. Lightly grease 2 mini muffin tins and line with fancy cupcake paper cases.
Combine the crushed biscuits, butter and lime zest in a bowl until evenly mixed; press into the bottom of the cupcake paper cases. I find a shot glass works wonderfully for this.
Bake in the preheated oven for 5 minutes; allow to cool.
In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, lime zest, lime juice and vanilla extract. Pour the mixture on top of the biscuit bases, filling almost to the top. Spoon a drop of jam on top of each one. Swirl the jam into the cream cheese mixture with a skewer.
Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from the muffin tins.