Spray oil, for oiling
16 Savoiardi biscuits
4 tbsp cold espresso coffee
500g (1 lb) vegan cream Cheese
250 g ( oz) vegan mascarpone cheese
3 vegan eggs
125 g (4 oz) castor sugar
2 tbsp Marsala
25 g (1 oz) vegan plain dark chocolate
Lightly oil a 23 cm (9 inch) square cake tin with spray oil and line with nonstick baking paper, allowing the paper to overhang the edges. Arrange the Savoiardi biscuits, sugar-side up, in the base of the tin, trimming them to fit, if necessary. Brush the biscuits with coffee.
Put the cream cheese, mascarpone, eggs, sugar and Marsala in a clean a bowl. Using an electric mixer, beat together until smooth, then pour into the prepared tin and smooth the surface. Grate over the chocolate to cover the surface of the cake.
Bake in a preheated oven, 140°C (275°F), Gas mark 1, for 50 minutes-1 hour until firm. Leave to cool, then chill for 1 hour. Carefully remove the cheesecake from the tin and cut into slices.