No-Bake Israeli Biscuit Cheesecake

In the bowl of a stand mixer or using an electric whisk, whip the whipping cream till stiff peaks form. In a seperate bowl, mix together the cream cheese, lemon juice, vanilla pudding, vanilla sugar, sour cream, and sugar. Very gently, fold the whipped cream into the bowl with the cream mix. Be VERY GENTLE- you don't want to deflate the whipped cream. Line a 9'13 inch pan with a piece of baking paper.

Place the milk in a bowl small bowl. One at a time, dip the biscuits in the milk and arrange them in the bottom of the pan in a single layer. For the corners, cut a biscuit in half so they fit snugly together. On top of the biscuit layer, spoon about a third of the cream mixture and spread it over evenly. On top of the cream, add another layer of dipped biscuits. You should have six layers- 3 of biscuits and 3 of cream, the top being cream. Gently cover the cheesecake with plastic wrap and place it in the fridge until ready to serve. Enjoy!