Preheat oven to 170C. Grease and line the base of a 9” springform cake tin.

For the crust, place the sugar, oats and almond meal into a bowl and mix. Add the softened butter and rub to distribute.

Spread the crumble onto a lined baking sheet and bake for 10mins.

To prevent the edges burning, toss to redistribute the crumb and bake a further 5mins or until golden.

Remove from the oven and set aside to cool.

Process or crush the mixture to a rough crumb.

Rub the lemon zest and melted butter through the mixture and press into the base of the lined tin.

For the filling, using an electric mixer on medium speed, briefly beat the cream cheese.

Mix the cornstarch with the sugar and add to the cream cheese. Beat until smooth, scraping down the sides now and then.

Beat in the in the milk, lemon juice and vanilla.

Beat in the eggs, one at a time, just until it’s combined.

Add the sour cream and lightly beat through.

Pour the mixture over the crust in the pan.

Bake for 45mins. Turn the oven off, and with the door closed, let the cheesecake cool in the oven for 3 hrs. Cover the tin with aluminum foil and chill in the refrigerator.