Simple Philly Cheesecake

I love this cheesecake because it has no gelatin in it and I hate that almost jelly feeling you get when you eat non baked cheesecake with to much gelatin in it.

Ingredients

Base
250gm Chocolate Ripple Biscuits
125gm Margarine / Butter, melted

Filling
250gm Philly Cream Cheese
1 can Sweetened Condensed Milk
1/3 cup Lemon Juice

Method

• Crush biscuits and mix together with melted butter.
• Press into a 22cm greased spring form pan, refrigerate while making the filling
  
• Beat together cream cheese and sweetened condensed milk until smooth
• Add the lemon juice and beat well
• Pour over base and refrigerate overnight