Lemon Meringue Cheesecake

• 1 (250 g) package arnotts nice biscuits
• 140 g melted butter
• 2 (250 g) packets cream cheese (room temp)
• 300 g sour cream
• 3/4 cup caster sugar
• 2 tablespoons finely grated lemon rind
• 2 tablespoons lemon juice
• 3 eggs
• for meringue
• 3 egg whites
• 3/4 cup caster sugar

1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
2. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
3. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake). Remove cake from oven and place in fridge for 4 hour to chill.
4. TO MAKE MERINGUE:
5. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
6. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
7. Serve.

arnotts nice biscuits, butter, packets cream cheese, sour cream, caster sugar, lemon rind, lemon juice, eggs, meringue, egg whites, caster sugar

Taken from www.food.com/recipe/lemon-meringue-cheesecake-220964 (may not work)