You'll need a springform cake tin 24 cm x 5 cm deep (10 in x 3 in) tin with the base lined with baking paper.
Blitz the biscuits into fine crumbs in a food processor then mix them with the melted butter
Pour the biscuit mixture into the lined tin and press the crumbs first up to the top of the sides evenly and then flatten the base . Put into the fridge.
Beat the cream cheese in a stand mixer till light and fluffy. Scrape down the sides and the bottom of the bowl to make sure there is no cheese stuck.
Add in the cans of sweetened condensed milk, and keep beating it together until well combined.
Add in the lemon juice and vanilla then beat on high till it looks smooth and ice and light and airy
Pour filling into biscuit base, and set in fridge up to for at least 6 hours but it sets best overnight.
Spread the whipped cream or sour cream over the top. You can only do this well when it is nice and firm.
Mix the cut fruit in a bowl and add the lime syrup. Release the cheesecake by running a knife around the outside and transfer it onto a plate and decorate with the fruit.