Lemon Cheesecake

Here is the modified version of my lemon cheesecake (without the gelatin) :

Ingredients:
- 10 pieces of digestive biscuits, crushed
- 125g butter
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- zest from 4 lemons

Directions:
1. For the crust, melt the butter in a pan over the stove and add in the crushed digestive biscuits. Stir till butter and biscuit crumbs are properly mixed, pour into tin and refrigerate for 1 - 2 hours.

2. In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, and lemon zest. Mix until smooth. Pour mixture into crust. Refrigerate overnight.