Preparation

• Preheat the oven to 350°F (180°C).
• In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
• Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes.
• On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
• Add in the flour and mix until combined.
• Pour the filling into the prepared springform pan and smooth out with a spatula on top.
• Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle.
• Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
• Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.