3/4 packet “nice” biscuits
melted butter (to moisten biscuits)
3 packets cream cheese
3/4 cup sugar
1/2 Tablespoon lemon juice
Take the nice biscuits and smash them up, add enough melted butter to moisten the biscuit crumbs. Press into the base of a cheesecake tin. Place in fridge.
Beat 3 packets of cream cheese until soft. Add the sugar, lemon juice and 2 eggs; beat. Pour mixture over the biscuit base.
Bake at 160’C for 1 hour, then turn off oven and leave cheesecake in closed oven until it cools.
After it has cooled, decorate with slivered almonds and caramel topping.