Place the biscuits in a polythene bag and bash with a rolling pin to form fine crumbs. Tip into a saucepan or jug with the melted butter and mix well. Divide between 4 individual ramekins and press to form a firm base. Refrigerate while making the topping.
Beat together the soft cheese, sugar and lime rind and juice in a bowl until smooth. Fold in the cream, then spoon over the cheesecake bases and roughly spread. Refrigerate for 5–10 minutes while making the compote.
In a separate bowl, gently mix the berries with the grenadine.
Serve the cheesecakes with the berry compote spooned on top in the centre.