Earl grey tea and lemon cheesecake

Serves 14 110g loose Earl Grey tea 100g butter, plus extra for greasing 250g digestive biscuits 600g double cream 1.2kg cream cheese 200g icing sugar 5 lemons zest and juice of 3 limes 275g caster sugar 2 tbsp cornflour ¼ tsp yellow food colouring 5 mint leaves 23cm round springform tin Grease the tin, then line with baking paper. In a food processor, crush the biscuits until very fine, then transfer to a bowl. Place the butter in a microwaveable dish and microwave for 1 min until liquid. Mix the melted butter into the biscuit crumbs, then press firmly into the prepared tin with the back of a spoon to form a base. Leave to chill for 1 hr. In a measuring jug, add 300ml boiling water to the loose tea and leave to stand until cold. In a bowl, whip the double cream for 5-6 mins with an electric whisk, until thickened. Whisk in the cream cheese, icing sugar and the juice and zest of 3 of the lemons and the 3 limes until combined and smooth. Strain in the cold tea, discarding the leaves, and whisk until thick. Fill the prepared tin with the mixture and level out the top with a spatula. Leave to chill overnight. The following day, half, then slice 1 lemon into semi-circles. In a saucepan, combine 150g of the caster sugar with 100ml of cold water and bring to a simmer. Add the lemon slices and simmer for 15 mins. Remove each lemon slice with tongs and place on greaseproof paper to set. In a small saucepan, combine the remaining 125g of sugar, the cornflour, juice of the remaining lemon, yellow food colouring and 125ml of cold water. Bring to the boil, stirring constantly, then cook, stirring for 1 min until thickened and clear. Allow to cool, then spread over the cheesecake to glaze. Leave to set for 30 mins, then remove from the tin and transfer to a serving plate. Decorate with the crystallised lemon slices and mint leaves before serving.