Directions:

Make and freeze the crust
1. Place the biscotti in a food processor or Vitamix and process until finely ground. Add the melted butter and pulse until the mixture is the texture of damp sand. Scrape the crumbs into a 9-inch springform pan and press them into a compact, even layer over the bottom. Freeze the crust while you make the filling.

Make the cheesecake filling and freeze
1. In a large bowl, beat the mascarpone and ¼ cup of the sugar using hand beaters until fully incorporated.

2. In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt. Using the same hand beaters (no need to wash them!), beat the mixture to soft peaks (the cream should look billowy and creamy but should hold a soft point - see the video above).

3. Scrape about one-third of the whipped cream into the mascarpone mixture and beat just until just combined (you don’t want to overwork the mixture). Add another third of the mascarpone and use a rubber spatula to fold the whipped cream into the lightened mascarpone. Add the rest of the whipped cream and fold just until evenly combined (don’t overwork the mixture, otherwise it could turn grainy).

4. Scrape the filling over the cold crust and spread it in an even layer. Cover the pan and freeze for 1 hour (or up to overnight).

5. Warm the jam on the stovetop or in the microwave until runny. Let cool slightly. Pour the jam over the top of the cake and spread it in a thin layer. If the cake had only been frozen for 1 hour, freeze it again for at least 3 hours. If the cake was frozen overnight, freeze it again until the jam sets, about 30 minutes.

6. To serve, remove the cake from the springform ring (if needed, run a thin knife or offset spatula around the edges to loosen). Run a large off-set spatula (or thin knife) under the crust to loosen it from the base, and transfer the cake to a platter or cake stand (or you can serve it right on the springform base!). If the cake was in the freezer overnight, let it sit at room temperature for 10-15 minutes to soften slightly. Cut the cake into wedges and serve.