Preheat oven to 180°C bake (160°C fan-forced). Grease a 20cm spring-form cake tin and line the base with baking paper.
Pulse biscuits in a food processor to form fine crumbs. Add butter and pulse until combined. Spoon biscuit mixture into prepared tin and press in evenly to form the base. Refrigerate for at least 30 minutes.
In a bowl beat cream cheese, Chelsea Caster Sugar and lemon zest with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over chilled base and place tin on a baking tray. Bake for 30-35 minutes, or until just set in the middle.
Turn off oven and leave cheesecake in with the door ajar for two hours or until completely cool. Spread lemon curd over the top and refrigerate at least two hours before serving.
Combine all ingredients in a saucepan over low heat. Cook 5-10 minutes, stirring, until mixture thickens. Strain through a fine sieve and leave to cool.
This keeps well for 5-6 days in the fridge, or 6-8 months frozen.