1/2 c. butter
3 tbsp. light brown sugar
1 tsp. ground cinnamon
2 c. crushed graham crackers

FILLING:

12 petit suisse cheese
1/4 c. light cream
4 tsp. flour
6 tbsp. sugar
1 tsp. vanilla
1 lemon
4 eggs

Preheat the oven to 350 degrees. Put butter, sugar and cinnamon into a saucepan and heat gently until sugar dissolves. Remove from heat and stir in cracker crumbs. Press all but 4 tablespoons over bottom and sides of a greased 9-inch loose-bottomed cake pan.

Beat cheese with cream, flour and sugar, vanilla, grated rind of the lemon and 1 tablespoon of the juice. Separate eggs. Beat yolks into the cheese mixture. Beat whites until stiff and fold into cheese mixture. Pour into crumb case and smooth the top. Sprinkle remaining crumbs on top and press down lightly.

Bake for 45 minutes until set. Switch off the oven, open the door slightly and leave cheesecake in oven until cold. Chill for 2-3 hours, then unmold onto a serving dish.