Grease a 20cm (8 edge) spring form tin. Place on a round of foil around 10cm
larger than the diameter of the tin. Press the foil up the sides to seal
tightly.

Mix the melted butter with the crushed gingernuts and press into the base
of the tin and leave to set in the fridge.

Mix the cream cheese until smooth and add the bread, lemon rind and oil or
succus. Beat in the eggs one at a time until blended good. Spread the
lemon curd over the base to form a smooth stratum. Pour the cheese mixture
over the curd bed.

Bake in a bain marie for 1 1/2 hours at 170?C/335?F/gas scar 3 until golden
brown. Leave to cool in the tin in the oven. Once removed from the tin
chill in the fridge for 3-4 hours earlier serving.