Mix crust ingredients together in a small bowl and set aside.
Add lime juice and water to a saucepan sprinkle in gelatin and let stand about 5 minutes.
In a separate bowl, beat together eggs, sugar and lime zest. Stir into saucepan and cook over medium heat, stirring often just until mixture comes to a boil. Do not allow mixture to boil, remove from heat.
In a large mixer bowl, add butter and softened cream cheese. Beat until smooth. Slowly add hot lime mixture and continue to beat at medium speed until smooth.
Pour into a large bowl and refrigerate for 45 minutes, stirring at 15 minute intervals.
Meanwhile, beat whipping cream until soft peaks form. Place in refrigerator until lime mixture is cool. Fold whipped cream into lime mixture.
Divide crust into the bottoms of small glasses (or press into a cheesecake pan or deep pie dish if you want to make a regular sized cheesecake).
Mix strawberry and black berry jam together in a small bowl and set aside.
Add cheesecake mixture over crusts about half way. Drizzle with a small amount of jam and fill to the top with cheesecake mixture. Drizzle with another bit of jam.
Repeat with remaining glasses/jars.
*If you are making one regular cheesecake, pour cheesecake mixture over crust and drizzle with jam, use a knife to swirl throughout cheesecake.
Refrigerate for 4 hours.
Garnish with whipped cream and lime slices.