This is a seriously lemony lemon cheesecake, be prepared to have your palette cleansed and your sense awakened!
Melt the butter in a saucepan and add the biscuit crumbs mixing to combine.
Tip this crumb mixture into a 9 inch loose based cake tin and smooth down with the back of a dessert spoon.
Pop into the fridge for an hour to allow the base to harden.
To make the cheesecake filling add the cream cheese to a large bowl and whisk until light a fluffy.
Add the whole tin of condensed milk, the double cream and then finally, whisk in the lemon juice squeezed from the 4 lemons and set aside the lemon zest to fold in afterwards (I find the whisk gathers all the zest up so its best to fold this in)
Pop back into the fridge for at least 3 hours to let the cheesecake layer set. (It's best left over night though)
Run a knife around the edge of the cheesecake to loosen, gently light the cheesecake out of its tin and top with the airdried candied lemon slices.