Lemon Meringue Cheesecake

For the base:

200g digestive biscuits

100g unsalted butter

For the filling:

350ml cream

300g cottage cheese

200g cream cheese

100g caster sugar

3 sheets of platinum leaf gelatine

2 lemons

1 egg white

For the meringue:

2 egg whites

100g caster sugar

For the lemon curd:

Juice and zest of 2 lemons

100g caster sugar

50g unsalted butter

1 egg, plus 1 egg yolk

To serve:

A handful of toasted flaked almonds

Some strips of lemon zest