Mascarpone Cheesecake

My husband loves cheesecake so I attempted to make this and it turned out wonderfully (with some of his help).

For the base:
a. 125g digestive biscuits (I used McVites)
b. 75g butter
c. 40g sugar

For the Topping:
a. 400g cream cheese
b. 200g sugar
c. 200g mascarpone cheese
d. 3 eggs + 1 teaspoon vanilla extract

Preheat the oven to 150C. Put a shelf in the centre with a second just below and place a shallow dish or deep plate on this lower shelf.

1. Whiz the biscuits for 30 - 60 seconds in a food processor. You can also use your hand to crumb the biscuits.
2. Melt the butter (for the base) in a small saucepan and remove from the heat.
3. Mix the sugar with the biscuits crumbs in a bowl.
4. Pour the melted butter on top and mix together with a fork.
5. Spread this mixture in the base of a 20cm springform cake tin.
6. Firm the crumbs the refrigerate the tin for 10 minutes.
7. Put the cream cheese with the sugar in the bowl of a food processor. Mix for 1 minute until the mixture is softened.
8. Add the mascarpone and mix again for 20 seconds. Remove the lid and scrape down the sides with a flexible spatula.
9. Add the eggs one at a time, mixing well before adding the next. Scrape down the sides again then add the vanilla extract and mix briefly.
10. Remove the tin from the fridge and pour the cream mixture over the biscuit base.
11. Fill the shallow dish or bowl on the lower oven shelf with very hot water. Transfer the cheesecake to the upper shelf of the oven. Bake for 1 hour 15 minutes or until the middle of the cheesecake is no longer runny.

Remove the cheesecake from the oven and allow to cool on a wire rack. Once cool, cover with cling film and allow to set in the fridge for at least 3 hours before serving. It will reach its ideal consistency after 12 hours.