Preheat your oven to 160C/180C/320F.
Place your digestives and ginger biscuits in a sealed bag and crush. I use a rolling pin to do this.
Pour your crushed biscuits into a bowl and add your melted spread. Mix together so the biscuits get coated.
Spoon/pour your crushed biscuits into a loose bottom circular tin and press down firmly to level.
Place in the oven for about 12-15 minutes until the base is a little more golden.
Whilst your base is baking you can make your filling. Place your mascarpone, eggs, crème fraîche, caster sugar, lemon zest and juice into a large bowl and mix together thoroughly until combined and smooth.
Pour the mixture on top of your base and return it to the oven for around 1 hour. It will look beautiful and golden when it comes out.
Allow to cool completely before placing in the fridge for a short while to chill.
Once it has chilled, remove from fridge and remove the cheesecake from it's tin.
If you want to add a topping then now it's time to spread a small amount of lactose free greek yoghurt over the top and them finish by placing fresh raspberries on top of that!
Serve up and store in the fridge!