Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and salt. Spread the mixture over the base of the prepared tin, press down well with the back of a spoon or the base of a glass, refrigerate.
Cream cheese mixture
Using the whisk attachment on a hand mixer, beat the cream cheese, yoghurt, icing sugar, lime zest and 2 tbsp of lime juice. Dissolve the gelatine in the water, stir in 2 tbsp of the cream cheese mixture, immediately stir into the remaining mixture, transfer to a piping bag, chill for approx. 1 hr.
In a pan, cook the persimmon with the remainder of the lime juice and water for approx. 5 mins. until soft, puree. Add the gelatine, dissolve while stirring. Cool the mixture slightly, press through a sieve, transfer to a piping bag, chill for approx. 1 hr.
Cut off the tip (approx. 2 cm) of both piping bags. Pipe alternate circles onto the base, cover with the cream cheese and yoghurt mixture, chill for approx. 2 hrs. Top with the persimmon prior to serving.