Blitz the digestive biscuits to a fine crumb in the food processor.
Add the melted butter and blitz again briefly until combined.
Tip the crumb into a greased 23cm (9in) springform tin.
Press down firmly to create an even base, then place in the fridge to chill.
To make the cheesecake filling
In bowl, whisk the cream cheese, cream and vanilla until thick.
Add the sugar and whisk again.
Add the cooled melted white chocolate and beat briefly to combine.
Tip the filling into the tin.
Level off with a spatula and return the tin to the fridge.
To make the lemon curd
Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
Add the room temperature eggs and whisk until fully combined.
Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
Leave to cool completely, then pour into the tin.
Swirl the tin gently to level off and return to the fridge to firm up for a couple of hours or, ideally, overnight.
Video
Notes
As cheesecake is made with dairy products, it should be refrigerated as soon as it has been made, and kept in the fridge until you're ready to serve. Once you have served your cheesecake, any leftovers should go back in the fridge.