Baked Lemon Cheesecake

From taste.com.au

1 pkt Nice biscuits
1 tsp cinnamon
125g unsalted butter, melted

Filling:
2 x 250g pkts cream cheese, at room temperature
2/3 cup caster sugar
1 tblsp finely grated lemon rind
3 eggs, at room temperature
2 tblsp fresh squeezed lemon juice
1 x 300g carton sour cream, at room temperature

Lightly grease a springform cakepan with some of the melted butter. Crush biscuits into fine crumbs. Add cinnamon and remaining melted butter, combine thoroughly. Press along base and sides of pan. Refrigerate for 20 mins.

Preheat oven to 160 C. Place cream cheese in bowl and beat on low speed until it has a smooth consistency (about 2 - 3 mins), scraping down sides of bowl several times. Add sugar and lemon rind, lightly beat a further 1 - 2 minutes. Add eggs one at a time, then lemon juice beating well to combine after each addition.

In a second bowl place sour cream, and about a cup of the cream cheese mixture and beat to a smooth consistency. This helps to avoid lumps. Add the remaining cream cheese mixture and beat lightly until combined.

Pour into prepared shell and bake on lower shelf for 1 hour 10 mins. The cheesecake will rise very lightly and have a slight wobble when side of pan is bumped with wooden spoon. Allow cheesecake to cool in oven, leaving door slightly ajar.

Refrigerate when completely cooled.