Preheat oven to 150 °C.

Grease and line the base and sides of a 22 cm springform tin.

Combine biscuit crumbs and melted spread and press into the base of the tin. Chill for at least 20 mins.

Beat the PHILADELPHIA Lactose Free Cream Cheese and sugar with an electric mixer until smooth. Add eggs and beat until smooth

Stir in lemonrind, juice and flour.

Pour mixture into prepared tin and bake for 45 minutes until slightly wobbly in the centre.

Allow to cool with oven door ajar, then chill for few hrs.

Decorate with fresh berries and serve.