Preheat your oven to 180°C (160°C fan) / 350°F.

In a bowl, combine the crushed digestive biscuits and melted butter. Mix until the biscuits are fully coated.

Press the biscuit mixture into the base of a tart tin (around 23 cm in diameter), making sure it is evenly spread and compacted. Bake in the oven for 10 minutes, then set aside to cool.

While the base cools, whisk the cream cheese and icing sugar together until smooth and creamy.

In a separate bowl, whip the double cream until soft peaks form.

Add the lemon zest, lemon juice, and vanilla extract to the cream cheese mixture and stir until fully combined.

Gently fold in the whipped cream until the mixture is smooth and fluffy.

Once the biscuit base has cooled, pour the cheesecake mixture over it and smooth out the top.

Refrigerate the pie for at least 3 hours or until set.

Serve chilled and enjoy!