1. Preheat oven to 180c
  2. In a food processor, blitz the cookies with the butter to get a fine crumb. Press into a 9-inch springform cake tin, the base lined with baking paper.
  3. Transfer to the oven and bake for 15 minutes until. Set aside to cool. Reduce oven to 150c
  4. In the same food processor with the bowl washed, process the cream cheese, mascarpone, eggs, and vanilla until well combined.
  5. Pour over the cooled base and smooth with a spoon to get an even top.
  6. Dollop the fruit spread on the top of the filling and swirl around using a skewer.
  7. Bake for 1 hour until the edges of the cheesecake are set but the middle still has a slight wobble.
  8. Set aside to cool then slice into eight pieces.