To make in a 21cm cake tin with push out bottom:
150g unsalted butter (and a little extra to grease the tin)
300mls extra thick double cream
3 tablespoons of vanilla extract
Firstly grease your cake tin with a little butter.
Bash the biscuits into fine crumbs then melt the butter in saucepan and then add the crumbs into it and mix them, put into the cake tin and press it down as evenly as possible, leave in the fridge for at least 30mins
Mix the mascarpone, sugar and vanilla extract in a bowl then mix the cream in a little at a time, put over the biscuit base and smooth out the surface, leave in the fridge for 4hours. ENJOY :)
Sadly I don't have any fat/carbohydrate contents for this high calorie cheesecake but for the whole cheesecake there is a whopping 7360kcals approximately! A slice of a similar size to the one shown would be roughly about 450kcals. It is a very rich cheesecake so if you find the above recipe a little too large you then using 1/3 of these ingredients will make approx. 6 individual cheesecakes.