In a food processor add the biscuits and pulse into a fine sandy consistency then transfer to a large mixing bowl, add the melted butter and mix so it's well combined. Press the biscuit mixture into a 22cm spring form pan lined with baking paper on the bottom and refrigerate until firm (about 10 minutes).
Meanwhile, beat the cream cheese and NESTLÉ Sweetened Condensed Milk until smooth.
In a small jug, add the gelatine to the boiling water to dissolve, the mix into cream cheese mixture along with the lemon zest and 2 teaspoons of its juice.
Pour this mixture evenly over crumb crust, refrigerate until set.
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