Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 22cm springform tin. Cover; refrigerate 30 minutes or until firm.
Meanwhile, preheat oven o moderate. Beat cheese, sugar and rind in large bowl wih electric mixer until smooth; beat in eggs, one at a time.
Place tin on oven tray; pour cheesecake into tin. Bake in moderate oven about 1 hour or until set Remove from oven; cool in tin to room temperature
Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.
Combine ingredients in medium heatproof bowl. Place bowl over medium saucepan of simmering water; cook, stirring constantly, about 20 minutes or until mixture coats the back of a spoon. Remove bowl from saucepan immediately to avoid futher cooking; cool to room temperature.
tip It's important that the base of the bowl containing the lemon curd does not touch the simmering water.
You can decarate the cake with blueberries and strawberries.