Crush the ginger biscuits, place in a bowl and add the melted butter. Mix to combine and then place in a 20cm loose bottomed flan case. Press the mixture firmly onto the base using the back of a spoon and smooth to form the cheesecase base. Place the flan case in the refrigerator until you are ready to fill.
Empty the tubs of mascarpone into a large bowl and break up. Add the remaining ingredients to the bowl and whisk together to form a smooth, lump free mixture. Taste the mixture for balance and to ensure it's how you want it to taste. If you want it a little sweeter add more curd or icing sugar. To increase sourness add more lime juice.
Remove the flan case from the fridge and pour over the cheesecake mixture. Smooth the top and place back in the refrigerator for at least 2 hours until ready to serve.
Remove the cheesecake from the fridge half an hour before serving.
If you would rather leave out the limoncello liqueur then feel free to do so, replace instead with enough sour cream to loosen the mixture.This cheesecake can be made a day ahead of when you need it, making it an ideal dinner party dish.