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Grease a 22cm (base size) round springform pan. Line base and side with baking paper.
Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan and use a straight-sided glass to press firmly over base and 1cm up side of pan. Place in the fridge until firm.
Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sugar and beat until combined.
Use clean electric beaters to beat the evaporated milk in a separate bowl until light and fluffy (it will be frothy and have increased in volume). Gradually add to the cream cheese mixture and beat until combined.
Place the lemon juice in a medium measuring jug. Add the jelly crystals and stir until well combined. Add enough boiling water to make the mixture up to 1 cup in amount.
Gradually add the jelly mixture to the cream cheese mixture and beat until combined. Add the lemon rind and stir until combined.
Pour the mixture over the base. Place in the fridge for 6 hours or overnight until the cheesecake is firm.