Combine biscuit crumbs, melted butter, and cocoa in a bowl.

Press the mixture firmly into the base of a 20cm springform pan.

Chill the crust in the refrigerator.

Beat the softened cream cheese until smooth.

Add caster sugar, milk, lime juice, and lime rind to the cream cheese.

Blend the mixture well until fully combined.

Dissolve gelatine in hot water.

Add the dissolved gelatine mixture to the cream cheese mixture and blend well.

Semi-whip the cream.

Fold the semi-whipped cream into the cream cheese mixture.

Pour the cream cheese filling into the prepared crumb crust.

Chill the cheesecake in the refrigerator until firm, approximately 2-3 hours.

Decorate the cheesecake with seasonal fruits before serving.