For the crust, mix the crushed cookies and melted butter until well mixed. Press the mix evenly in the bottom of 8 individual serving glasses or one 8" springform pan. Refrigerate until the cream cheese layer is made.
Using an electric beater beat the cream cheese till it's smooth. Add the powdered sugar and continue to beat till sugar is dissolved and there are no lumps.
Add the mandarin puree and lime juice. Beat for a minute till it's well incorporated.
In a separate bowl, beat the whipping cream until stiff and peaks form. Spoon the whipped cream to the cream cheese mixture. Add lime zest. Use a spoon and gently mix the two.
Spoon the cream cheese filling on top of the cookie crust in individual serving glasses or the springform pan. Refrigerate for 3 or more hours.
If you're using a springform pan, loosen the edges of the pan with a knife before removing the cheesecake.
Serve with sliced mandarins.