20 cm loose-bottomed cake tin or springform tin, greased; preferably a food processor or blender, otherwise a rolling pin and a large plastic bag; cling film
Preheat the oven to 160°C, 140 °C fan oven, Gas mark 3.
Grind the biscuits finely in a food processor or put them in a plastic bag, place it on the work surface and roll the cookies with a rolling pin into fine crumbs.
Melt the Stork in a large saucepan and stir in the biscuit crumbs.
Divide the biscuit mixture evenly over the base of the prepared cake tin and press firmly with the back of a spoon.
Finely grate the lemon over a large bowl. Squeeze the lemon and add about 2 tablespoons of the juice to the zest (the rest of the juice is not used).
Stir the cornflour with the lemon and mix with the cream cheese, brown sugar and the vanilla, using a wooden spoon. Gradually beat in the eggs one by one.
Pour the cream cheese mixture over the base of the prepared tin. Put the tin in the preheated oven and bake for 50-60 minutes until the filling is quite solid.
Turn the oven off, leave the oven door slightly open and let the cheesecake cool in the oven. Cover with cling film and leave the cheesecake in the refrigerator for a day or overnight to stiffen further. Remove from the tin and sprinkle the cake with icing sugar, cut into 8-10 slices.