Lemon Cheesecake

Crush the biscuits finely, then mix with melted butter and spread evenly on the bottom of the pan.

Soften the cream cheese, add the sugar, and mix well.

Add eggs one at a time, stirring well after each addition.

Add lemon juice and lemon zest, and mix together.

Add heavy cream and whip until smooth and creamy.

Pour the cream cheese mixture over the biscuit base and smooth the top.

Bake in the oven at 170°C for about 40 minutes.

Let cool, then refrigerate for at least 2-3 hours until set.