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.

Perfect for Easter Sunday lunch.

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.

Press evenly into the base of your pan.
Chill in the fridge until you’ve made the filling.
Beat the cream cheese until smooth.
Beat in the condensed milk and geletine mixture until smooth.
Add the lemon juice and rind and beat until its all mixed together.
(I added everything at once. I sometimes fail to read recipes completely before starting.. It’s a bad habit!)
Pour the cream cheese mixture into your prepared dish and smooth out evenly.
Add some left over lemon to the top if you wish…
Place in the fridge to set for 3 hours or overnight. Enjoy!