250g packet digestive biscuits
100g butter melted
3 x 250g cream cheese
3/4 cup sugar
finely grated rind of 1 lemon & 1 lime
3 Tbs lemon juice &/or lime juice
3 large eggs
Crush biscuits into fine crumbs & mix with butter. Grease 20-23cm springform tin then press crumb mixture onto base & up sides. Beat or process together cream cheese, sugar, lemon & lime rinds & juice until mixture is light & fluffy. Add eggs & process until evenly mixed. Pour over base & bake 150 degC 60 minutes or until centre is firm. Cool then refrigerate until ready to serve. Serve cut into wedges & topped with creme fraiche, whipped cream or yoghurt & passionfruit pulp.