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Preheat oven to 170C/150C fan forced. Grease and line base and side of a 20cm (base measurement) round springform pan with baking paper.
Place biscuits in a food processor and process until finely crushed. Transfer to a large bowl. Add 60ml (¼ cup) of sweetened condensed milk and stir until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to press the biscuits over the base. Bake for 10 minutes or until light golden. Set aside to cool.
Use electric beaters to beat the cream cheese, lemon juice and remaining sweetened condensed milk in a large bowl until smooth. Add the lemon rind and stir until combined.
Pour cream cheese mixture over biscuit base and smooth the top. Bake for 40 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 6 hours or overnight to set. Serve with lemon slices, if desired.