Put the digestive biscuits in a bag and crush them into fine crumbs using a rolling pin. Pour into a bowl and add in meted butter. Mix everything together until the mixture becomes wet-sand like.

Pour the mixture into an 8 inch (20 cm) springform pan and spread evenly. Using the bottom of a glass, press and compact the mixture tightly and evenly to the base of the pan. Place the pan in the freezer for 30 minutes.

In a bowl, add in cream cheese and whisk for a few minutes until fluffy.

Add in lemon zest, lemon juice and condensed milk. Mix everything until well combined. Set aside.

Add around 2 tablespoon ( 1 tablespoon at a time) of previously prepared cream cheese mixture into the gelatin mixture, stir to mix well. Then add the gelatin mixture into the cream cheese mixture and immediately mix everything together to combine.

Pour into previously prepared base and spread evenly. Give it a few wiggles to settle everything in. Chill in the fridge until it fully sets, minimum overnight.

After the cheesecake is fully set, run a knife or an offset spatula all around it. Carefully remove the springform. Run an offset spatula all around the cheesecake to get that smooth finish.

Pour lemon curd on top of the cheesecake and spread evenly. Finish off with some whipped cream on top. Enjoy!