Lemon divine cheesecake

This recipe was submitted as an entry into our special occasion dessert reader recipe competition by Janice Stockdill. Janice says: "A very special family favourite. This recipe has been handed down though my Father's Great Aunt Jessie that died several years ago, at a great age of 103 years."

Ingredients

125 g	Butter
250 g	Wine biscuits
½ tsp	Nutmeg
½ tsp	Cinnamon

Topping

250 g	Cream cheese (Main)
¾ cup	Evaporated milk, cool in fridge for 1 hour
½ packet	Jelly crystals, lemon flavour, made up tih 1/2 cup boiling water

Directions

1. Crush sweet biscuits. Add spices. Melt butter in microwave or saucepan. Combine all ingredients together in large bowl. Press well into greased 12 inch pie dish.
2. Dissolve jelly in the water. Add lemon juice. Cool. Set aside.
3. In large size bowl soften cream cheese and gradually beat in jelly mixture. Beat chilled evaporated milk till thick. Fold evaporated milk into jelly mixture.
4. Place mixture on prepared cheese cake base. Chill 1/2 hour. Decorate with fine strips of lemon zest.