Lime Cheesecake

Preheat oven to 180°C.
Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in butter.
Press mixture over base and side of a 3 cm-deep, 20cm (base) glass or ceramic pie dish. Bake for 10 minutes or until base is light golden. Cool.

Using an electric mixer, beat egg yolks in a bowl for 3 to 4 minutes or until light and fluffy. Gradually beat in condensed milk, lime rind and lime juice.
Pour mixture over crust. Bake for 12 minutes or until mixture has just set. Remove from oven. Cool to room temperature. Refrigerate for 3 hours or until chilled.
Serve with finely grated lime rind on top.