2.Make crumb mixture: Using a food processor, process broken biscuits into fine crumbs. Transfer to a large bowl. Add almond meal, cream and melted butter. Mix until well combined.
3.Form cheesecake crust: Transfer crumb mixture to a 22cm springform pan. Using your fingers, spread and press crumb mixture firmly over base and 4cm up side of pan. Place in refrigerator to chill while making filling.
4.Make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice. Scrape into crumb crust, using a spatula to spread evenly. Bake 25-30 minutes, until very lightly browned. Cool to room temperature.
5.Make topping: Increase oven temperature to 220°C (200°C fan-forced). Using an electric mixer, beat sour cream, sugar and vanilla until smooth. Pour over cheesecake and spread evenly. Bake 5 minutes, until shiny. Cool. Refrigerate 6 hours or overnight. Remove from pan. Sprinkle with nutmeg to serve.
You could use any plain biscuits for the base, such as Nice or Marie.