Easy Peasy Lemon Cheesecake

the simplest and tastiest of cheesecakes, you'll never look back! It's that easy, i go by packets for most of it, rather than measurements!

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   1 - Melt the butter over a low heat in a saucepan and crush the biscuits. An easy way to do this is not to put the biscuits in a bag and smack them (you just smack holes in the bag and spray biscuit crumbs everywhere). Its far easier to just clear your worktop and crush the biscuits with a rolling pin, in the same manner you would roll dough. When this is done, add the crumbs to the melted butter. It should be quite crumbly, rather than buttery, a buttery base will just taste greasy. Press this mixture into your cheesecake container (which does not have to be ovenproof) and put in the fridge.
   
   2 - Stiffly whip the double cream, then add in the cream cheese and condensed milk with the juice of both lemons and continue to whisk until stiff and smooth. Layer this on top of the cheesecake base and leave in the fridge for at least 3 hours to set before serving.
   
   For extra lemoniness you could also add a layer of lemon curd in between the base and top.
   
   This recipe can also be made low fat by using reduced sugar disgestives, low fat cream cheese and a butter alternative such as flora.