Lemon curd cheesecake

1. Preheat oven to moderately slow, 160°C. Grease a round 20cm spring-form pan.
   
2. In a medium bowl, combine biscuit crumbs and butter. Press firmly into base of prepared pan. Chill for 20 minutes, until firm.
   
3. FILLING. Meanwhile, in a medium bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs, one at a time, beating well after each. Beat in condensed milk and juice until smooth.
   
4. Pour onto base. Bake for 30-35 minutes, until just set in the centre. Allow to cool completely. Chill for 2 hours or until ready to serve. Serve with berries.