Lemon Cheesecake

For the Base:

1. 2 packs of oat biscuits

1. 150 grams of butter

For the Cream:

1. 2 packs of cream cheese (400 grams)

1. 1 cup of granulated sugar

1. 1 packet of vanilla sugar

1. 2 eggs

1. 1 packet of cream (200 ml)

1. 3 tablespoons of flour

1. Zest of 1 lemon

For the Topping:

1. 320 grams of lemon curd

1. Raspberries

1. Blueberries

1. Mint

Prepare the Base:

1. Crush the oat biscuits in a food processor.

1. Melt the butter and mix it with the crushed biscuits.

1. Press the biscuit mixture firmly into the bottom of a springform pan to form the base.

Prepare the Cream:

1. Whisk the eggs and sugar together.

1. Add the cream cheese and cream, and continue whisking.

1. Sift and add the remaining ingredients, then mix until smooth.

Bake:

1. Pour the cream mixture over the biscuit base and bake in a preheated oven at 170°C (338°F).

1. Bake for about 25 minutes, or until the top turns golden.

Cool and Serve:

1. Let the cheesecake cool completely.

1. Spread the lemon curd on top and decorate as desired.

1. For best results, make it a day in advance. Enjoy!