Step 1

Preheat oven to 170°C conventional/150°C fan-forced. Grease a 22cm round springform cake pan and line the base and sides with baking paper.

Step 2

Process biscuits in a food processor until they resemble coarse crumbs. Add butter and process until combined. Transfer to the prepared pan, press into the base of the tin and taking the crumb 2/3rds up the sides. Chill in the fridge for 30 minutes or until required.

Step 3

Process cream cheese, ½ cup caster sugar, eggs, lemon juice and rind, and ½ cup sour cream in a food processor until smooth.

Step 4

Pour ½ of the cheesecake mixture into the chilled biscuit crust. Dollop over half the lemon curd and swirl with a skewer to make a ripple effect. Repeat with remaining mixtures. Bake for 55 minutes or until the filling is just set and moves slightly when the pan is gently shaken.

Step 5

Combine remaining sour cream and 1 tablespoon caster sugar in a bowl. Pour over hot cheesecake and return to the oven to bake for a further 10 minutes or until set. Cool in the oven for 3 hours with the door slightly ajar. Refrigerate overnight.

Step 6

To serve, using a hot knife cut into 12 wedges.