1. Blend digestive biscuits in a food processor with enough butter to combine crumbs and press a layer into the base of a glass ramekin and chill.
  2. Pour Macphie Panna Cotta into a saucepan and gently heat to 85-90ºC (185-195ºF), stirring continuously.
  3. Fill ramekin with the hot liquid.
  4. Cool slightly and refrigerate for 1-2 hours until set.
  5. Beat cream cheese and Macphie o.t.t® Sicilian Lemon dessert topping together until desired form is reached.