Lemon cheesecake

1. Crush your 12 digestive biscuits with a rolling pin.
Throw the crumbs into your mixing bowl and stir in with the butter until binded.
Press the mix into the cake tin to make your biscuitty base.
Whisk the philadelphia together with the cream, sugar and juice of a lemon until smooth.
Smooth it onto your biscuitty base but try not to mix it in too much.
Zest the lemon onto the cake and decorate with sliced lemon.
Refridgerate for 6 hours to let the cake set before eating.