Combine biscuit crumbs and butter and press into the base and sides of a greased and lined 22 cm springform tin. Chill for 20-30 mins.

Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth. Add eggs, one at a time, and beat until smooth. Stir in lemon rind, juice and flour.

Pour mixture into prepared base and bake at 150 °C for 45 minutes or until slightly wobbly in the centre. Allow to cool in oven with door ajar, then chill for 2 hrs or until set.

Whip the thickned cream until it reach soft peaks.

Spread the softly whipped cream on cheesecake and decorate with slices of lemon.