Preheat oven to 170 C. Combine biscuit crumbs and melted butter. Press mixture onto bottom and sides of a 23cm springform tin. Chill until required. In a food processor beat cream cheese and caster sugar until well blended, add eggs, one at a time and beat well, mix in lemon juice and rind. Pour the cream cheese batter into the biscuit base and bake for 30 minutes, remove from oven and leave to cool.
Mix topping ingredients and pour over cooled cheesecake and bake for a further 5-8 minutes.
Chill well before cutting and serving.