Peppermint Crisp Lemon Cheesecake

In a bowl, combine the crushed digestive biscuits with the melted butter. Stir until the mixture is well combined and the biscuits are evenly coated with butter.

Press the mixture into the base of a 9-inch (23 cm) springform pan or any suitable cheesecake pan to form an even crust. Use the back of a spoon to press it down firmly.

Refrigerate the crust while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. You can use an electric mixer to speed up the process.

Add the sweetened condensed milk and lemon juice to the cream cheese, and beat until well combined.

Gently fold in the crushed Peppermint Crisp bars, making sure they’re evenly distributed throughout the mixture.

Whip the Cream:

In a separate bowl, whip the whipping cream until stiff peaks form. Be careful not to overwhip.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.

Assemble the Cheesecake: