Baked Lemon Cheesecake

Preheat oven to 170° (160° for fan assisted oven) For the biscuit base: 1. Crush the biscuits witha rolling pin/food processor into fine crumbs 2. Melt the butter and combine well with crushed biscuits 3. Press firmly into the bottom of a 30cm springform tin, making sure you push the biscuits all the way up to the edges For the cheesecake filling: 4. Put all the cream cheese and sugar into a bowl and beat until combined (be careful not to over beat) 5. Add the eggs, beating well after each addition (if the mixture stars to curdle add a bit of icing sugar) 6. Add the vanilla essence and carefully fold in the flour (taste for sweetness-if it's not sweet enough then add some more icing sugar) 7. Grease the edges of the tin and pour this mixture over the biscuit base 8. Place tin on middle shelf if preheated oven and bake for 10 mins, then reduce the heat by 20°C and cook for a further 1 hour For lemon topping: 9. Mix jar of lemon curd with soured cream 10. Add icing sugar and beat with a balloon whisk until smooth Don't worry if the cheesecake is slightly wobbly, remove it from the oven and place on a wire rack (the centre will continue to cook in it's own heat) 11. When the cheesecake has cooled, pour over the lemon topping and refrigerate overnight