Method Prep:20min › Extra time:8hr chilling › Ready in:8hr20min
Crush the biscuits as fine as you can. This can be done in a food processor.
In a bowl, combine the crushed biscuit crumbs, 1 teaspoon lemon rind, 1 teaspoon lemon juice and butter. In a 20 cm spring-form tin, line the base and sides with the biscuit mixture. Put in the fridge to allow to harden.
In a bowl, combine the gelatine and water. Leave it in the bowl for 10 minutes. It will swell.
Beat the cream cheese until it is soft. Add and beat sour cream. Add the sugar, remaining lemon juice and rind and vanilla. Beat the mixture until the sugar has dissolved.
Dissolve the gelatine over hot water. Add to the cheese mixture.
Pour the filling into the biscuit base. Chill in the fridge until it has set.