Lemon cheesecake (slight variation on nigellas recipe)

1. Crush or blend the biscuits, and add the butter. Mix together with hands until you have a moist, dough-like consistency. Adding the sugar will help the base to set

2. Butter a tin and press the base mixture down hard into the bottom of the tin, put in the fridge to set.

3. Beat the cream until it is thickened enough to nearly hold it's shape but not quite.

4. Fold in the packet of cream cheese until the mixture is smooth.

5. Add the sifted icing sugar and lemon juice and beat again until you achieve a smooth thick consistency.

6. Pour topping onto the base and spread, put the tin back into the fridge until the topping has set.