Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and video.
Butter and line the side of the pan.
Cheesecake Biscuit Base:
Break up biscuits roughly by hand and place in a food processor.
Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
Add flour, beat for 5 seconds on speed 4 until just incorporated.
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
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