Lemon Cheesecake

Ingredients
For the base
225g/8oz chocolate digestive biscuits, crushed
75g/3oz butter
for the filling
200g pack cream cheese
300g can condensed milk
300ml/1/2 pt double cream, lightly whipped
juice and rind 3 lemons
mini chocolate eggs to decorate if needed
Method:
Butter a losse-based 20cms/8" cake tin
Melt the butter in a saucepan, remove from the heat and add the crushed biscuits.
Stir well to coat with the butter then turn into the cake tin.
Place the cream cheese in a bowl with the condensed milk and, using a hand held electric mixer, mix together.
Add the lemon juice and rind.
Mix in the lightly whipped cream until the mixture is smooth and creamy.
Pour the mixture over the base and chill for at least 2 hours before serving; it will thicken as it stands.
If serving this for Easter, then decorate the top with mini eggs.