1 tbsp (15 mL) finely slivered lemon rind
1 tbsp (15 mL) finely slivered lime rind
1-1/2 cups (375 mL) chocolate cookie crumbs
1/3 cup (75 mL) butter, melted
3 pkg (each 4 oz/125 g) cream cheese, softened
2/3 cup (150 mL) sweetened condensed milk
1/2 cup (125 mL) whipping cream
2 tsp (10 mL) finely grated lime rind
1/4 cup (50 mL) lime juice, (2 limes)
1 tbsp (15 mL) granulated sugar

Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.

Place lemon and lime slivers in bowl of ice water; refrigerate.

In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes.

In large bowl, beat cream cheese at medium-high speed until smooth. Add condensed milk, 1/4 cup (50 mL) of the cream, grated lime rind and juice and sugar; beat until smooth. Scrape over chilled base; smooth with spatula. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)

Using paper overhang as handles, transfer cheesecake from pan to cutting board. Using hot knife and wiping blade clean after each cut, cut into squares.

Whip remaining cream; spoon or pipe about 1 tsp (5 mL) onto each square. Drain lemon and lime slivers and pat dry; arrange on whipped cream.