Put the biscuits and oil in a food processor and mix together. Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a cake tin. Chill this whilst you prepare the cheesecake.
Cheesecake
Oven: Preheat to 170c/325F/Gas 3
Chop up lemon into large chunks, removing seeds as necessary.
Combine lemon chunks, yoghurt, soft cheese, sugar and eggs into a blender or food processor and blend until completely pulverised.
Pour the filling mixture into the cheesecake base and cook for 1 hour, checking after 50 minutes.
Click here to start a 50 minute timer
The top should be golden-coloured and completely set. Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.