Creamy Cheesecake with Chestnut Cream: A Sweet Caress for the Taste Buds 

Preparation of the base: Crush the biscuits and mix them with the melted butter. Distribute in the bottom of a springform mold and pack well. Place in the refrigerator to set the base.
Preparation of the filling: Mix the chestnut cream with the mascarpone until you obtain a smooth and homogeneous consistency.
Assembling the cheesecake: Whip the crème fraîche into whipped cream and gently incorporate it into the chestnut cream mixture. Pour everything onto the cookie base and smooth the surface.
Refrigerate: Let the cheesecake rest in the refrigerator for at least 4 hours, or even overnight.
Finish: Decorate the top with pieces of candied chestnuts for an even more delicious effect.