First grease your baking pan( see notes) and preheat your oven to 170 C or 350 F. Place rack in the center of the oven.

Take a large bowl, place melted butter, finely crushed Digestive biscuits, and sugar . Combine well.

Transfer it into the baking pan and press the crumbs evenly up the sides of the baking pan. Put it in the refrigerator while preparing filling.

Take a bowl of your stand mixer, place cream cheese, sugar and flour. Start beating on medium speed until it becomes soft. ( 40-50 seconds).

Now add eggs ( ONE AT A TIME) Add an egg and beat 15-20 seconds, add another egg and repeat the procedure. Do same with all 5 eggs. Don't forget to scape down the sides of the bowl as needed. Add the remaining ingredients: whipping cream, lemon zest, vanilla extract. Beat 1-2 minutes more on medium speed.

Pour the filling in the cooled crust.

Bake 15 minutes at 170 C or 350 F, then reduce the temperature to 120 C or 250 F and bake another 80-90 minutes.YOU HAVE TO BAKE UNTIL THE CHEESECAKE BECOMES FIRM, ONLY THE CENTER WILL LOOK A LITTLE BIT WET.

While it is baking , in a small bowl combine sugar, sour cream and vanilla extract.

Take the cheesecake out of the oven, spread evenly sour cream and return to the oven for another 15 minutes.

Remove the cheesecake from the oven, run a spatula around the inside edge of baking pan carefully. Allow the cheesecake cool completely.

Refrigerate overnight and serve with fresh fruits like blueberries and strawberries.