1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
125g butter, melted
1 packet large chocolate buttons
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup Chelsea White Sugar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp Vanilla essence

Mix crushed biscuit crumbs and melted butter. Press into the base of a 21 cm springform well-greased cake tin. Bake for 10 minutes at 150°C. Cool.

Melt chocolate buttons in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the Chelsea Sugar, add to chocolate stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.