Serves 8

To make the crust:

1. Heat oven to 325°. Grease bottom of an 8-inch springform pan.
2. Combine butter and cookie crumbs until moistened. Press firmly into pan to form an even crust.
3. Bake until fragrant, about 10 minutes. Remove from oven and cool.

Now make the cheesecake:

1. In bowl of an electric mixer, beat cream cheese and mascarpone on medium-high speed until fluffy, scraping sides of bowl as necessary.
2. Add sugar, lime juice and zest, and salt; beat until smooth.
3. On low speed, add eggs, one at a time, scraping down sides after each addition.
4. Pour mixture into prepared pan. Bake until set but still wobbly, 35-40 minutes. Don't worry if cake cracks or forms air bubbles, as you will be covering it with Lychee Jam. Let cool to room temperature.

Then prepare the jam:

1. Pulse lychees in bowl of food processor until roughly chopped. Transfer to heavy-bottomed saucepan.
2. Add lime juice and sugar. Bring to a simmer over medium-high heat.
3. Cook until syrupy and thick, about 5-7 minutes.
4. Remove from heat and stir in a tiny bit of beet juice or food coloring until desired shade of pink is reached. Let cool before spreading over cheesecake.

The final touches:

1. After topping with jam, refrigerate the cake overnight.
2. To serve, remove sides of springform pan and top cake with whipped cream and lime zest. Serve immediately.