Heat oven to 180°C/fan 160°C/gas 4. Line the bottom of a 23cm springform tin with greaseproof baking paper. Add the biscuits and melted butter into a blender, or use a rolling pin and grind into fine crumbs. Press into the tin and chill.
Whisk all the other ingredients in a large bowl until combined, pour into the tin and bake for 35-40 minutes until the cheesecake has a uniform wobble.
Switch off the oven and leave the cake inside until cool.When completely cool, remove from the tin and top with soured cream and lemon curd. Decorate however you like.