• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Line the base of a 20 cm spring form cake tin with parchment paper, brushing the sides with a little melted butter to grease.

For the cheesecake base

• Mix the ⅓ cup melted butter with the crushed biscuits and granulated sugar, stirring well to ensure the crumbs have fully absorbed the butter.
• Press the mixture into the bottom of the cake tin.

For the cheesecake filling

• Using a food mixer with a paddle attachment, beat the soft cream cheese until smooth and creamy.
• Gradually add the caster sugar.
• Fold in the flour, vanilla extract, lemon zest and juice.
• Be sure to scrape down the sides of the bowl to incorporate all the ingredients. You want a smooth, glossy mixture.
• Beat in the eggs, one at a time, followed by the egg yolk. Continue to scrape down the sides of the bowl between each addition.
• Remove the bowl from the mixer and whisk in the yogurt, being careful not to over blend. The mixture should be light and airy.
• Pour the mixture over the crust in the tin, level the surface and place the tin on a baking tray.
• Use a teaspoon to drop small blobs of lemon curd over top of the cheesecake mixture in a circular fashion.
• Carefully draw a knife through the cheesecake mixture in a swivel formation to make lemon curd swirls.
• Carefully move the baking tin to the oven and bake for 10 minutes at 200°C (400°F).
• Reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 -35 minutes.
• When the cheesecake has just a slight wobble in the middle (I had to bake it a bit longer) turn off the oven and leave the cheesecake inside for 2 hours to cool down.
• After the 2 hours cooling, place the cheesecake in a refrigerator to chill overnight.
• Do not remove from the pan until just before serving.
• Serve with cream, whipped cream or ice cream, if liked. I prefer it on its own, however a side of raspberries make it extra special.