Lemon Cheesecake

We used to make this cheesecake when we were little. I remember crushing up the biscuits for the base..
It was a recipe that came on the back of the Philly Cream Cheese packets, but they don’t have it on there anymore. I went searching on the Kraft website and found it.

You Will Need..
1 1/4 cups biscuits crushed (I used milk arrowroot, and I used almost 2 cups because our cheesecake plate is huuugge)
80 grams butter – melted (If you’re using 2 cups, you need more butter, I probably ended up doubling this..)
500 grams Philadelphia Cream Cheese
400 gram can of Sweetened Condensed Milk
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1/3 cup lemon juice (worked out to be 1 1/2 medium lemons)
2 Tablespoons grated lemon rind (I used 2 lemons)

Crush your biscuits until they are like breadcrumbs. (Place your biscuits in your food processor, or in a bowl and crush with the end of your rolling pin)
Combine the melted butter and biscuit crumbs.