For the crust

1. Preheat the oven to 350°F (175°C).
2. Grease an 8 inch (17 cm) cake tin and line the base and sides with parchment paper.
3. In a small pot melt the butter – do not overheat!
4. Set aside to let it cool.
5. Using a high power blender, blitz the cookies until crumbled into a powder.
6. Add the melted butter and blitz together for a few more seconds just until combined.
7. Add the crust into the tin and, using a round shaped glass, press firmly into the cake tin until it’s spread evenly across the base. Set aside.

For the Cheesecake

1. In a stand mixer fit with the paddle attachment, combine on low speed Philadelphia and mascarpone cheese.
2. Add sugar and mix on medium speed for 1 minute.
3. Now add eggs and egg yolks, one at a time mixing on medium speed for 30 seconds after each addition. Add vanilla extract and mix for 1 more minute.
4. Pour the cheesecake mixture over the base, being careful not to pour it too quickly or from high above (this will cause the crust crumbles to rise and mix with the cheese).
5. Bake in a preheated oven for 15 minutes at 350°F (175°C). Then, decrease the temperature to 250°F (120°C) and bake for 70 minutes.

For the Meringue

1. Start making the meringue approximately 10 minutes before the end of the cheesecake baking time.
2. In a stand mixer fit with a whisk attachment, whip the egg whites on high speed for approx. 2 minutes until pale, thick and bubbly.
3. Decrease the mixer speed to medium and start adding the sugar.
4. Add 1 tablespoon of sugar at a time (this is very important – if you change the amount of sugar between the additions, the meringue will be flat and non-shapeable).
5. Mix for 30 seconds after each sugar addition to let the sugar dissolve.
6. Add the cornstarch (or potato starch) and mix for 1 more minute.

For the Toppings

1. Once the cheesecake is baked, take it out of the oven (leave the oven on).
2. Don’t worry if the cheese seems a bit wobbly, it’ll finish baking along with the meringue.
3. Spread the fruit preserve evenly across the cheesecake.
4. Top with the meringue, shaping it gently with a spoon to a desired design.
5. Bake for 55 minutes at 250°F (120°C).
6. At the 55 minute mark, take the cake out of the oven and rest it on a cooling rack.
7. Do not take it out of the cake tin – let it cool completely on a kitchen counter overnight.
8. The next morning, cut off any parts of the meringue that may be stuck to the cake tin and gently remove the cake tin.
9. Transfer onto a cake stand, slice and serve.