Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
Place the digestive biscuits / graham crackers and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top.
Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving.
I like to finish it off the cake by decorating it with flowers and another zest of lemon.