Directions:

Process the biscuits until they are like crumbs, then add the butter and pulse again.

Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon.

Put the tin in the fridge to set, and preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF

Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on

Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath

Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes.