Line the base and sides of a 20cm round springform tin with baking paper.

Crush the biscuits in a food processor (or use the end of a rolling pin) until they finely crushed.  Add the melted butter and combine.

Press the mixture over the base of the springform tin using the back of a metal spoon.  Pop into the fridge to chill for 15 minutes.

In the bowl of an electric mixer, add the softened cream cheese, sugar and lemon rind and beat on a high speed until smooth.

Add the eggs one at a time making sure to beat well between each addition.

Add the lemon juice and beat for another 2 minutes

Pour the mixture into the springform tin and  bake in the oven for approximately 50 minutes or until the filing has just set -  don't worry if it's still a little wobbly in the centre, it will firm.

Cool your cheesecake in the oven with the door slightly ajar, before transferring to the fridge for four hours or until cold.

Cut into slices and enjoy on it's own or make to make it extra special, serve with some whipped cream and fresh strawberries.