1 x small packet of digestive biscuits
1/2 x packet unsalted butter
2 x 250g tubs of mascarpone cheese
1 x 284ml tub of double cream
150g x icing sugar
1 tsp. x vanilla extract
150g x pistachios (crushed)
In a small saucepan put the butter on a low heat and melt the butter.
While waiting crush your digestives either in a food processor or smash them with a rolling pin.
When the butter is melted, add to the smashed digestives and mix well.
Spread the biscuit mixture over a lined tray and firm down well having pushed down hard to compact it.
Put it in the fridge to harden.
In another large bowl up the mascarpone, vanilla, icing sugar and beat together till you have a nice creamy consistency.
Add the cream and whisk until thick.
Spoon the mixture over the now set biscuit base. Smooth out until level.
Before serving crush the pistachios and sprinkle over the cheesecake.