Seed and finely mince the chilies. Combine raspberries, chilies, water and sugar in a saucepan and simmer on medium heat for 10 minutes. Remove from the heat and blend with an immersion blender.
Soak the gelatin sheets in cold water for a couple of minutes. Heat up 50 ml of whipping cream. Add soaked gelatin to the hot cream and stir to dissolve.
Crush the biscuits either (in a food processor or with a rolling pin). Melt the butter and stir into biscuit crumbles. Line a springform pan with parchment paper, and acetate strip on the sides. Spread biscuit mixture over the bottom of the pan. Place in the freezer to harden for the time being.
Combine the cream cheese, powdered sugar and lime (juice and zest) and beat at medium speed with a hand mixer. Add both the raspberry purée and gelatin mix and keep mixing until evenly combined. In another bowl, whip the rest of the cream to soft peaks. Fold into raspberry cream cheese mixture.
Pour mixture into the springform pan over the biscuit base and place in the fridge to set for a minimum of 4 hours.
For the top decoration combine 70 g cream cheese, 60 ml whipping cream (1/4 cup) and 15 g powdered sugar (1 tbsp). Whip with a hand mixer until thick enough to pipe. Transfer to a piping bag with your choice of tip and pipe over hardened cheesecake. Top with sliced lime, fresh raspberries, edible flowers and chilies.
The nutritional information provided is made by an online calculator and meant as a guideline only.