Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit), and line the bottom of a 23 cm springform pan with parchment paper.

Set the pan aside.

Melt the butter in a saucepan over low heat to avoid browning.

Set it aside while you crush or blend your biscuits.

Once your biscuits are completely pulverized, add melted butter and 2 tbsp of sugar, and mix until clumped.

Now sprinkle the mixture into your springform and press it out and slightly up along the sides.

It’s really good to use a flat-bottomed glass to press the mixture tightly.

Refrigerate the pan while you make the filling.

In a medium bowl, beat cream cheese, sugar, and flour until smooth.

Add the eggs one at a time, beating for 1 minute between each egg.

Remember to scrape the bottom and sides several times to avoid lumps in the mixture.

Now add vanilla extract, lemon zest, and cream, and beat until well blended.

Remove your pan from the refrigerator and pour the cheesecake mixture into it.

Bake your cheesecake for 20 minutes at 180 degrees Celsius (356 degrees Fahrenheit).

Then reduce the temperature to 120 degrees Celsius (248 degrees Fahrenheit) and bake for another 60-90 minutes.

After 60 minutes, you can check the cake by tapping it with your finger.

It should still be wet and wobbly in the center.

The edges should be firm.

This may take a few tries, but once you’ve cracked the code, it’s totally worth it.

While your cake bakes, you can make the topping:

Mix the ingredients in a bowl.

Take the cake out and carefully pour the topping over it.

Now bake the cake for an additional 15 minutes.

When it’s done, take it out and run a knife around the edge so it doesn't crack as it shrinks in the fridge.

Chill the cake overnight, and voila, it's ready to serve.

When cutting the cake, use a knife that has been under hot water.

This gives whole, perfect pieces.

Rinse the knife after each slice.