Preheat the oven to 180°C / 356°F using top and bottom heat. Grease the edge of the 24 cm springform pan.

Blitz 130 g butter biscuits in the food processor until they become fine crumbs.

Combine the biscuit crumbs with 80 g melted unsalted butter until the crumbs are evenly moistened.

Transfer the biscuit mixture to the springform pan. Press it firmly across the base and 1 to 2 cm up the sides with the back of a tablespoon.

Chill the biscuit crust for 10 minutes while preparing the filling.

Beat 800 g double cream cheese with 150 g granulated sugar and 1 packet grated lemon zest until smooth.

Beat in the 4 medium eggs one at a time, mixing each egg only briefly until incorporated.

Whip 180 ml whipping cream with 2 tablespoons vanilla pudding powder until stiff peaks form.

Fold the whipped cream mixture into the cream cheese mixture until no streaks remain.

Pour the filling onto the chilled biscuit crust. Smooth the surface with a spatula.

Bake the cheesecake on the lower oven rack at 180°C / 356°F for about 45 minutes, until it starts to gain color.

Remove the springform pan from the oven once the cheesecake colors. Let it stand at room temperature for 10 minutes.

Return the cheesecake to the oven. Continue baking at 180°C / 356°F until the filling is set with a slight wobble in the center, about 0 to 10 minutes as needed.

Whisk 30 g sour cream with 250 g sifted powdered sugar until completely smooth.

Spread the sour cream frosting gently over the warm cheesecake using the back of a tablespoon.

Bake the frosted cheesecake at 180°C / 356°F for 10 minutes.

Remove the cheesecake from the oven. Cool it completely on a cake rack.

Refrigerate the cooled cheesecake for at least 240 minutes before slicing and serving.