Preheat oven to 350° F.
Combine all dry ingredients and mix at a low speed. Add eggs and vanilla extract and mix for 2 to minutes. Turn out dough onto a floured surface and roll into a log approximately 14 inches in length. Place on a sheet pan lined with parchment paper and flatten slightly, to a thickness of about 3/4 of an inch. Bake for 15 minutes.
Let it cool, then cut biscotti into 1/2 inch pieces. In a food processor, process pieces until they resemble coarse cornmeal in texture.
Put crumbs into a bowl and mix well with the melted butter. Press crumb mixture into a 9-inch springform pan, to form a solid 1/4 inch thick layer. Bake at 350° F for 7 to 10 minutes. Set aside to cool.
Whip cream to stiff peaks.
In a saucepan, combine Midori, lime juice and gelatine. Set aside for 5 minutes.
Combine the cream cheese and sugar and beat until soft, then heat gently untill gelatine completely dissolves. Add half the Midori mixture to the cheese and mix. Add the remaining Midori and mix.
Put the mixture into a large mixing bowl and fold in the whipped cream. Scoop filling into the springform pan and smooth the top. Refrigerate for 2 hours.
Combine all the ingredients in a saucepan and let it stand for 5 minutes. Gently warm the mixture over a low heat and whisk until the gelatine is completely dissolved. Pour the Glaze onto the cheesecake and chill 2 hours. Remove from the mold and serve.Makes 4 Source: