1. 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. 2. Place lemon and lime slivers in bowl of ice water; refrigerate. 3. In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes. 4. 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.). 5. 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. 6. 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. ---------------------------------------------------------------------------
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