Lemon Cheesecake

This recipe is being "cooked" at our community Kitchens session on 16th August. I am looking forward to the results. This is my very favorite cheesecake recipe. When my mum makes this cheesecake it is always lighter and fluffier than mine. I have added the extra step that she does. She always beats the sweetened condensed milk seperately. I haven't seen that step in any other recipes. I am doing it mums way now.
250g "Nice" biscuits, crushed
100g butter, melted
25o grams reduced-fat cream cheese
3 tablespoons lemon (and lime) zest, finely grated
400g can sweetened condensed milk
1/2 cup lemon (and lime) juice
2 teaspoons gelatin, can be be omitted if using full fat cream cheese
Lightly grease a 20-cm round nonstick spring form pan.
Melt the butter in a medium sized saucepan, remove from the heat then add the crushed biscuits stir well to combine. Press crumbs into the base of the pan, smoothing with the back of a spoon or a straight sided and flat bottomed drinking glass. Refrigerate while making the filling. Use the freezer to bring the temperature down quickly on hot days or if you are short on time.
Put 1.5 tablespoons hot water in a small bowl and sprinkle the gelatin over. Stand the bowl in a saucepan with about 1–2 cm hot water, and place over low heat for 1 minute until gelatin has softened. Remove bowl from saucepan and whisk gelatin, using a fork, to dissolve. Set aside to cool slightly. Using electric beaters, beat the cream cheese and dissolved gelatin with the lemon (and lime) zest until combined. Using clean electric beaters and a clean bowl, beat the sweetened condensed milk until light and fluffy. Have the biscuit base ready for the filling before you go to the next step. Beat the sweetened condensed milk and cream cheese together, continuing to beat until smooth for approximately 5 minutes. Gradually pour in the juice at the end. The mixture will thicken very quickly.
Pour the cheesecake filling into the base and refrigerate overnight or until set.
Serve with fresh fruit topping, i.e passion fruit pulp, kiwi fruit or strawberries. You can set jelly over the fruit if you like.