Grease the base and sides of a 23cm round springform pan.
Crush the biscuits into fine crumbs using a food processor or blender.
Pour over the melted butter and mix together well.
Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
Using a hand mixer, beat the cream cheese on medium speed until smooth, pale and creamy.
Add the dissolved gelatine and beat through until combined.
Add the lemon juice, lemon zest, cream and sweetened condensed milk and continue to beat until smooth and slightly thickened.
Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
Carefully remove from the pan and cut into slices. Store in the fridge until ready to serve.
Serve with fresh berries or whipped cream (optional).