Preheat the oven to 180˚C. Prepare a pan of boiling water for the water bath.
Mix the crust ingredients and press them into your baking pan. You can cover only the bottom or the sides. Your choice.
Combine cream cheese and sugar in a mixer and beat until smooth and creamy. Add the eggs one at a time, beating in each egg before adding the next. Scrape down the sides of the bowl occasionally. Add double cream, vanilla, lemon juice and alcohol and beat until smooth and creamy.
Pour the batter into the prepared pan and tap the pan on the counter several times to break up any bubbles. Place the pan in a larger pan and fill it with water. If it is not airtight, you can cover the inner pan with foil to keep the water out.
Bake for 45-55 minutes or until almost done. This is hard to tell, but if you look at the cake, it should be cohesive but still a little wobbly in the middle. It doesn't need to be completely set at this point. Close the oven door, turn off the oven and let it cool for another hour. This will allow the cake to continue to bake and cool gently so that it doesn't crack at the top. After an hour, you can carefully remove the cheesecake from the water bath, let it cool on your countertop, then cover and place in the refrigerator to set completely.