1.Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 22cm springform tin. Cover; refrigerate 30 minutes or until firm.
2.Meanwhile, preheat oven to 180°C (160°C fan-forced). Beat cheese, sugar and rind in large bowl with electric mixer until smooth; beat in eggs, one at a time.
3.Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1 hour or until set. Remove from oven; cool in tin to room temperature.
4.To make lemon curd; combine ingredients in medium heatproof bowl. Place bowl over medium saucepan of simmering water; cook, stirring constantly, about 20 minutes or until mixture coats the back of a spoon. Remove bowl from saucepan immediately to avoid further cooking; cool to room temperature.
5.Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.
It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch.Note