📖 Instructions

1. **Prepare the Biscotti Crust:** Preheat your oven to 350°F (175°C). This helps ensure even baking of the crust.
2. Pulse biscotti in a food processor until they become fine crumbs. You can also place them in a ziplock bag and crush them with a rolling pin if you don't have a food processor. I find that the processor makes the process way faster, though. What a machine!
3. In a medium bowl, combine the biscotti crumbs with melted butter and sugar until well combined. The mixture should resemble wet sand. If it seems too dry, add a teaspoon of melted butter at a time until the right consistency is achieved.
4. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help create an even layer. This step is really important, because you want the crust to hold the cheesecake well! It's no fun when it crumbles apart.
5. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely. This pre-baking helps the crust to set and prevents it from becoming soggy.
6. **Make the Mascarpone Filling:** In a large bowl, beat the mascarpone cheese and cream cheese until smooth and creamy. Make sure both cheeses are at room temperature to avoid any lumps. I usually leave them on the counter for about an hour before starting.
7. Gradually add sugar and vanilla extract, beating until well combined. Be careful not to overbeat, as this can cause the cheesecake to crack. Gently does it!
8. In a separate bowl, whisk eggs one at a time, beating well after each addition. Incorporate the eggs gently into the cheese mixture.
9. Gently fold in the heavy cream until just combined. Avoid overmixing to keep the filling light and airy. Remember, we want that creamy texture!
10. **Assemble and Bake:** Pour the mascarpone filling over the cooled biscotti crust, spreading it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
11. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools. So don't worry if it doesn't look completely firm when you take it out!
12. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. Patience is key here!
13. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cheesecake to fully set.
14. **Serve:** Before serving, carefully run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform pan and transfer the cheesecake to a serving platter. This can be quite tricky! If you're having trouble, try warming the knife under hot water before running it around the edge.
15. Garnish with fresh berries, chocolate shavings, or a dusting of powdered sugar, if desired. Nonna Emilia always added a few raspberries, because she thought they looked pretty! I like to add a few chocolate shavings because I'm a chocoholic, hehe!
16. Slice and serve chilled. Enjoy every creamy, decadent bite!