1 tub smooth cream cheese
1 tin condensed milk
250ml fresh cream
1 tablespoon lemon juice
1 teaspoon vanilla essence
1 tablespoon flour
Crush biscuits until fine.
Melt butter and add to crushed biscuits. Mix well.
Transfer into greased springform cake tin. Freeze while prepping filling.
Mix filling ingredients together until light and fluffy.
Pour filling onto base and bake on 180degC for 10 minutes, reduce heat to 170degC and bake for another 10 minutes. Remove from oven and allow to cool. Cheeecake wil still be wobbly but will firm up once cool.