Below I use ginger nut biscuits as the base for my cheesecake. This recipe would also work with using Digestive biscuits or even a gluten free alternative.
Add the ginger nut biscuits into a large bowl and crush them. I personally use the end of a wooden rolling pin to do this.
Next you need to melt the butter. This can either be done on a low heat on the hob or in the microwave. Once you've melted the butter pour it into the bowl with the crushed biscuits and mix thoroughly. Then add the biscuits into the bottom of your cheesecake dish (or you could use ramekins, like myself, to make smaller individual cheesecake). Use the back of a spoon to evenly spread and compress the biscuit base. Place into the fridge to chill.
Zest the whole lemon skin into a bowl. Then squeeze the juice from half of the into a mixing bowl (separate from the lemon zest). Add half of the zest into the mixing bowl with the lemon juice, along with the double cream and vanilla essence. Now whip this until the cream starts to form a firm peak.
Once the cream has been whipped you then need to slowly fold in the yogurt and lemon curd.
(If necessary you may need to whip the entire mixture again for a few seconds to make it a thicker consistency).
Now get the dish or ramekins out of the fridge and place the mousse topping on top of the biscuit base. I personally then use the back of a spoon to evenly spread the topping.
Finally, then sprinkle the remaining half the zest over the top. I personally would recommend letting it chill in the fridge for a few hours first (or you could just eat it straight away!)