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Line the base of an 8-inch springform pan with baking paper and grease the sides with butter
Combine the crushed digestive biscuits, brown sugar, and melted butter together in a bowl
Pour the crumbs into the pan and tightly press them into the base and sides
Reserve in the fridge as you make the filling
Preheat the oven to 180C/350F
Combine the cream cheese and ricotta in the bowl of a food processor and pulse until smooth
Add the eggs, sugar, lemon juice, lemon zest and cornstarch
Pulse until smooth
Pour the batter into the prepared cheesecake crust and bake for 1 hour
Open the oven and wedge the door open with a wooden spoon, and allow the cake to cool in the oven for 30 minutes
Remove from the oven and chill in the fridge overnight
Combine the sugar and water in a small saucepan, bring to the boil
Add the lemon slices and cook on low heat for 15 mins, or until the slices are translucent
Remove the slices from the heat and place on a baking tray lined with baking paper
Allow the lemon slices to dry for at least 1 hour
Once the cheesecake has chilled unmould
Top the cake with the candied lemon slices and enjoy with a dollop of whipped cream