Leave the Philadelphia cheese and eggs out until they become room temperature.
In a bowl, break the digestive biscuits (Graham Crackers) to crumbs and combine with melted butter.
Line the bottom of the baking form with parchment paper and spread butter thinly on the side of the baking tin. *4
Evenly pour the biscuit crumb and butter mixture into the bottom of the tin to create the crust then set it aside.
Firstly, beat the Philadelphia cheese in a mixing bowl. While continuously beating the mixture, add the sugar, then the eggs, then the cream, then finally the lemon juice. Mix it all together for a few minutes once all the ingredients have been added until it becomes creamy and plump.
Add the sifted flour (even though it's only 3 tbsp) to the mixture and fold it lightly.
Pour the mixture into the prepared tins and place in preheated oven.
Turn the heat down to 338°F(170°C) and bake for about 60 minutes depending on your oven.
Turn the heat down to 320°F(160°C) and bake another 20 minutes.
The top of the cake should be golden brown. Turn the heat off take it out of the oven.
Allow the cheesecakes to cool down in the baking tin then cover them with cling wrap and leave them in the fridge overnight or for a few hours. *5
Serve with dusted icing sugar and your some raspberries. *6
If you are unable to find graham crackers, you can skip this, instead line parchment sheet or baking muffin cups. *4 Do not line parchment paper on the side. It will pull the baked cheesecake and cause cracks or sink when it is baked and cooled down. *5 This cake supposed to be sink, so don't worry. It will taste better overnight settled in the fridge. *6 Or dilute apricot jam with brandy and glaze the baked cheesecake after it is cooled down.