1. Preheat oven to 190°C or 170°C fan. Using a blender or food processor, process broken biscuits into fine crumbs. Stir together crumbs, almond meal, cream and melted butter.

2. Using your fingers, press crumb mixture into a 24cm springform pan to come 5cm up sides. Chill while making Filling.

3. Using an electric mixer with paddle or V-groove beaters, beat cream cheese and caster sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon rind and juice. Pour cream cheese mixture into prepared shell, spreading out evenly with a spatula. Bake for 30 minutes. Remove from oven and leave to cool to room temperature.

4. Increase oven temperature to 220°C or 200°C fan and make Topping. Using electric mixer, beat sour cream, sugar and vanilla until smooth. Spoon over cheesecake and spread evenly. Bake for 5 minutes, until glazed and shiny. Remove from oven, cool, then refrigerate overnight or for at least 6 hours. Serve dusted with grated nutmeg.

Tip 1: The cheesecake can be made a few days ahead and kept covered in the fridge.
Tip 2: If you don't have a processor, place biscuits in a plastic bag and crush with a rolling pin or the base of a saucepan.