Process Tim Tams in a food chopper. Add the melted butter and continue chopping until no large biscuit pieces are left.
Spread the Tim Tam & butter mixture evenly across the bottom of a 9 inch springform pan. Press down on the crust with the bottom of a flat glass and then pat down along the edge so that the mixture is pressed about ½ inch up the side of the pan.
Place the crust in the freezer while preparing the cheesecake filling.
In a medium/large bowl, whisk the heavy whipping cream to stiff peaks (this is when the whipped cream holds its shape when you lift the whisk from the bowl). I recommend using a hand mixer for this step.Place the whipped cream in the refrigerator while preparing the rest.
In a large bowl, mix the cream cheese with a hand mixer (or stand mixer with paddle attachment) until it's smooth. Stir in the sour cream and lemon juice. Add the sugars and vanilla extract and mix well.Scrape the sides of the bowl with a spatula as necessary.
Gently mix the Tim Tam crumbs into the cream cheese mixture. Then, carefully fold the whipped cream into it until everything is combined.
Spread the cheesecake filling evenly over the crust. Cover and refrigerate overnight before removing the pan and slicing into it.The springform pan edge should remove easily, but you may want to run a knife along the edge before taking it off.
Feel free to decorate the top with whipped cream and Tim Tams, enjoy!
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. If you're storing it in the freezer, let it thaw in the refrigerator for a few hours before serving.If you don't have a springform pan, a 9 inch round or square pan should work as well. In this case, I'd recommend covering the pan with parchment or foil and letting it hang over the edge so that you can easily lift the cheesecake out after its set.The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.