How to make
Grind the biscuits in a blender and transfer them to a bowl. Melt the butter and while still really hot, pour it over the biscuits.
Knead and lay out the mixture like a layer in a cake form.
With a whisk, stir together the mascarpone, sugar and vanilla. Add the eggs, starch, vanilla and stir again.
Divide the mixture into 2 parts. Add the cocoa to 1 and stir. Take 1 tbsp of the light part and put it in the middle of the biscuit layer. On top of it, put 1 tbsp of the brown mixture.
Alternate in this order until out of ingredients. Bake in a preheated 360°F (180 °C) for 15 min. Lower the oven to 300°F (150 °C) and bake another 40 min.
Leave it in a cool area or in the fridge overnight. Take the cheesecake out of the form the next day.
