CRUMB CRUST:
1 x 250g pkt Shortbread Biscuits, crushed
1/2 Teaspoon Ground Allspice
125g Butter, melted

FILLING:
1 Cup Chelsea White Sugar
500g Cream Cheese
Finely Grated Rind 1 Lemon
2 Tbsp Cornflour
300g Sour Cream
3 Eggs
1/3 Cup Lemon Juice
300mls Cream - whipped for serving

1 : Combine crushed biscuit crumbs with ground allspice and melted butter and press onto the greased base and sides of a 20cm springform cake pan.
2 : Place on baking tray and bake 180oC for 8 mins. Remove from oven and allow to cool.
3 : Place Chelsea White Sugar, cream cheese, grated lemon rind, cornflour and sour cream in a bowl and beat until smooth, approx 5 mins.
4 : Add eggs one at a time, beat well then reduce speed and add lemon juice.
5 : Pour mixture into cold crumb crust and bake at 160oC for 1 1/4 hours. Turn oven temp off and allow to cool.
6 : Store, covered in the refrigerator. Serve at room temperature topped with lightly whipped cream.