grease a 7inch loose bottomed cake tin.

melt the butter and combine with the crushed biscuits in a small bowl. Press into the base of the tin and refridgerate.

place the cream cheese in a large bowl and beat with an electric mixer.

slowly add the condensed milk, this will prevent any lumps.

beat in the double cream.

squeeze the lemons and add the juice to the mixture gradually.

mixture should be thick and creamy after the addition of the lemon juice.

pour over biscuit base and chill for an hour.

for a garnish i used finely grated lemon zest and finely chopped dark chocolate.