Lemon Cheesecake

Mix the crushed biscuits with the melted butter and a tablespoon of sugar until you get a sandy texture.

Spread the biscuit mixture evenly over the base of the cheesecake pan and press it firmly to form a solid layer.

Place the base in the refrigerator to set.

Beat the cream cheese using a hand mixer until smooth.

Add three-quarters of a cup of sugar and lemon zest to the cream cheese and continue beating until the sugar dissolves.

Add the sour cream to the mixture and beat until well combined.

Add the lemon curd (or lemon juice) to the mixture and beat until incorporated.

Gently fold in the whipped cream using a spatula, making sure not to deflate the mixture.

Pour the cheesecake filling over the biscuit base and spread it evenly.

Place the pan in the refrigerator for at least 5 hours until the filling is firm.

Optionally, add a layer of lemon curd on top after chilling and spread it evenly.

Decorate the top with whipped cream and lemon slices before serving.