Grab a removable bottom cake tin and line with baking paper.

Crush the biscuits by putting them into a food processor or added them to a large bag and using a rolling pin. Once crushed melt the butter and stir into the biscuits.

Press the biscuits mixture into the bottom of the cake tin. Refrigerate while you move onto the next step.

In a large bowl whip the double cream until it just starts to thicken.

Add the cream cheese and vanilla extract. Once combined add the sugar to your taste. It is now optional to incorporate the lemon juice for an added zing.

Pour the cream cheese filling over the biscuits and smooth down the top. Chill in the fridge for at least 4 hours, overnight is best.