Start off by placing the Digestive Biscuit (100 gram) and Amaretti Biscuits (35 gram) into a food processor and pulse them until powdered.
With your food processor running, slowly pour in the Unsalted Butter (70 gram) and pulse until the mixture comes together.
Press it down at the bottom and around the edges of an 8-inch springform. Refrigerate for at least 30 minutes, while you make the filling.
Cream the Mascarpone Cheese (500 gram) and Fresh Cream (200 milliliter) together with the Granulated Sugar (100 gram).
Add in the Vanilla Bean Paste (1/2 teaspoon) and the Egg (2), one at a time mixing just enough but without incorporating too much air. This will help to prevent the cheesecake from cracking while baking.
Once the 30 minutes is almost up for the crust, preheat the oven to 340 degrees F (170 degrees C).
Pour in the mixture into the refrigerated base and level it out using the back of a spoon.
Bake in preheated oven for 1 hour.
For the persimmon jelly, soak the Gelatin Sheet (6 gram) in cold water for 10 minutes.
Meanwhile pureé the Persimmon (200 gram).
Transfer the pureéd persimmons, Granulated Sugar (20 gram) and Lemon Juice (1 tablespoon) into a saucepan and cook on low for 5 minutes.
Add the gelatin and stir until it is completely melted.
Spread the jelly onto the chilled cheesecake, decorate with some slices of hard Persimmon (4 slice), a few Amaretti Biscuits (2) and some Fresh Mint Leaves (to taste). Store the cheesecake in your fridge until ready to serve.