Place cream cheese, milk, 100 grams sugar and freshly squeezed lime juice in a heat-proof pot. Set the pot over a hot water bath and whisk until they become smooth. Soften the gelatine sheets in a bowl of cold water. Gently squeeze the softened gelatine to remove excess water and add it in the warm cheese mixture. Stir until the gelatine completely melted.
Beat the whipping cream first at slow speed until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Add in extract and powdered sugar and beat until the cream holds soft peaks. Fold the whipped cream into the cheese batter until combined.
- Stack together two layers of chiffon cake and slice the cake into 5 rings. Set an 9-10 inch mousse ring on a piece of cardboard or a large serving plate. Starting with 3 cake rings, alternating with cheese filling until have you 4 layers. Smooth the surface and chill until set, about 3 hours.
- Draw a picture of the checkerboard on a piece of white paper. Cut the checkerboard on alternate squares. Unmold the cake from the mousse ring and surround the side with finger cookies. Place the checkerboard paper on the top and dust with the cocoa powder. Remove the paper and serve the cake.