Crumb Crust:
90g melted butter
1-1/4 cups finely crushed sweet biscuits
Filling:
500g cream cheese
1/2 cup castor sugar
2 Tbs lemon huice
2 tsp grated lemon rind
1 tsp vanilla essence
300ml thickened cream
1 Tbs gelatine
1/2 cup water
Lightly grease 20cm springform tin. Combine crumbs & melted butter & press over base of tin, chill. Beat cream cheese until soft. Add sugar & beat until dissolved & mixture is smooth. Add lemon juice & rind, vanilla essence, beat until well combined. Whip cream until soft peaks form. Using metal spoon fold into cheese mixture. Sprinkle gelatine over boiling water & stir until dissolved. Add to creamed mixture & gently stir until well mixed. Pour over crumb crust, chill in fridge until set.