Preheat oven to 160 C / Gas 3. Lightly grease the bottom of a 23cm springform tin.
Sprinkle biscuit crumbs on the bottom of the prepared tin.
Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
Mix white chocolate chips, cream, lime juice and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the biscuit crumbs in the prepared tin.
Bake in preheated oven the centre of the cheesecake is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.