Cover the inner tin with clingfilm.
Crush biscuits in a bowl with potato masher. Add melted butter and mix well.

Mix cheese, cream, sugar and lemon juice well.
If you have a just double cream, no worry, Whisk cream and sugar together. Using an electric whisker is easier and firstly, if you have.

Place the biscuit in the bottom of the tin and add the cream mixture.
Put the cake in the fridge for a couple of hours.
Keep your leftover in the fridge.

If your tin is bigger than 15cm, just add some more ingredients.