Lemon Cheesecake Slice
375g pkt scotch finger shortbread biscuits
250g cream cheese softened
1/2 cup lemon juice
can condensed milk
300ml thickened cream
1 choc flake
Line base and sides 25cm x 30cm tin with foil. Arrange biscuits in single file. Beat cream cheese and lemon juice in small bowl with electric mixer until smooth. Add condensed milk, beat well. In separate bowl beat cream until thick and fold this in to cheesecake mixture. Pour over biscuits and sprinkle choc flake over top, refrigerate.