Preheat oven to 180°C.
In a mixer, crumble biscuits.
Add melted butter and run the mixer until combined. It will be crumbly.
Transfer this base to a lined and greased 8" round spring form pan.
With the help of a spoon press the mixture evenly along the base.
Bake in oven for 10 minutes.
Now increase oven temperature to 240°C.
In a large bowl cream together mascarpone cheese, cream cheese, sugar, sour cream, corn flour, milk and vanilla essence until it forms a smooth batter.
Pour the batter into the prepared base.
Bake in oven for 10 minutes.
Now reduce oven temperature to 110°C.
Continue baking for 40 minutes. The mixture will be wobbly in the centre but it is perfectly fine.
Switch off oven but let the cheesecake bake in the residual heat until the oven is completely cool.
Now remove cheese cake from oven, run a knife along the edges.
Return it back to oven, keep the oven door open and let it cool completely. It will take 1 1/2 hours.
Now pour the topping on the cake. Make sure that the topping stays inside the top crust and does not touch the sides of the pan. It will be extremely messy.
Cover with a foil and cool for 3 hours.
Now gently remove the outer ring and using a long spatula, remove the cheesecake fro the base and transfer to a serving plate.
Slice it and serve immediately.
