Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.

FOR THE CRUST:
2 cups finely crushed digestives
(English whole wheat biscuits)
1 tbsp. sugar
4 tbsp. unsalted butter, melted

FOR THE FILLING:
11/2 cups cream cheese
1/2 cup plus 2 tbsp. mascarpone
1 cup sugar
3 eggs

FOR THE TOPPING:
1 cup plain yogurt
1 tbsp. sugar
1/4 tsp. vanilla extract

1. For the crust: Preheat oven to 325°. Mix crushed biscuits and sugar together in a medium bowl. Add butter and stir until well combined. Transfer crumb mixture to a 10" springform pan. Using your hands, spread mixture out in an even layer, then use your fingertips to press crumb mixture into bottom and up side of pan about 1H" to form an even crust. Transfer to a baking sheet and bake until crust is set and golden in places, 15-20 minutes. Set crust aside until cool.

2. For the filling: Beat cream cheese and mascarpone together in a mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Reduce speed to medium-low and gradually add sugar, beating well, about 1 minute. Add eggs, one at a time, beating thoroughly after each addition. Pour filling into crust and bake until just set, 40-45 minutes. Remove cheesecake from oven and set aside to cool for 5 minutes.

3. For the topping: Combine yogurt, sugar, and vanilla in a medium bowl. Pour onto cheesecake, spreading it out to cover top of cheesecake completely. Set aside at room temperature at least 2 hours before serving.

4. Run a knife between crust and inside ring of pan and remove ring. Serve cheesecake with sliced strawberries, if you like.