Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.

Blitz the gluten free ginger biscuits in a food processor until they form a fine crumb.

Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level.

Add the cream cheese, icing sugar, half of the lemon curd and the lemon juice to a large mixing bowl and beat with an electric whisk until smooth.

Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.

Once the mixture has thickened, spread it over the biscuit base, using a spatula to ensure it is even and there are no air bubbles.

'Dollop' on blobs of the remaining lemon curd using a spoon, then use a knife to swirl it into the cheesecake mixture. Smooth the top with a spatula or palette knife.

Set in the fridge for at least six hours - preferable overnight. Serve chilled from the fridge.