1/2 cup butter, melted
250g crushed, plain sweet biscuits
750g cream cheese, softened
1 cup Chelsea Caster Sugar
2 Tbsp plain flour
1 Tbsp finely grated lemon rind
2 eggs
1 egg yolk
1/4 cup cream
Kiwifruit jam

1 : Preheat oven to 200°C. Lightly grease a 23cm springform tin with butter.
2 : In a medium sized bowl, combine the biscuit crumbs and the melted butter, beating until well blended. Spoon the mixture into the prepared cake tin and line the tin evenly, using your fingers to press the mixture into place. Set aside.
3 : In a large mixer bowl beat together the softened cream cheese with the Chelsea Caster Sugar until fluffy. Gradually add flour and lemon rind to the mixture. Add the 2 eggs and 1 egg yolk, beating at a low speed just until combined.  Whisk in the cream.
4 : Turn into the crust lined tin. Bake for 10 mins and then reduce the heat to 150oC and bake 50 to 60 mins more, or until the centre appears set and knife comes out clean. Cool 15 mins.
5 : Loosen sides of springform tin from base. Cool 30 mins; remove sides of pan. Cool about 2 hours longer.
6 : Melt about 1/2 cup kiwifruit jam over low heat. Spread over top of cheesecake.