Downsizer: for a sustainable & ethical future

Make the base first by melting the butter, and mixing thouroughly into the crushed biscuits. Press into a buttered tin and chill in the fridge.
Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Add flavouring if required (see below). Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions, until thick, but not hard. Or use the freezer, and beat hourly until thick, but not hard.
When the ice cream is thick - spread it onto the chilled base, and then put in the freezer until the topping feels set(about an hour)
Cut into portions and serve.

Additional Tips

Flavours:

Pureed strawberries, or rasberries, blackcurrants etc etc (I used about two tablespoons)

Mint leaves (about 8 large ones),chopped finely, then ground in a pestle and mortar, with grated chocolate

Grated chocolate

Juice and finely grated rind of a lemon

You could add any other flavouring you fancy really!!
Just stir into the mixture, before it goes into the fridge.

Storage:
If you cut the cheescake into portions when set, the portions can be frozen in a tub until required. Just take them out about 20 minutes before needed to allow the base to defrost.

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