I am submitting this recipe as an early warning signal - ha!
I made this last Christmas to go along with the trifle on Boxing Day. It won rave reviews from the assembled jaded participants and although it is August may be worth archiving. It is of British in origin - credit to Gary Rhodes a top London chef. I can only thank him and hope you can get the ingredients in the U.S.A., Canada, etc. This is a gorgeous seasonal recipe.

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CHESTNUT MASCARPONE CHEESECAKE

CRUST:
8 oz chocolate chip cookies, crushed (I used more)
2 oz melted butter (increase as needed if using more cookies)
FILLING:
8 oz mascarpone
7 oz sweetened chestnut puree
1 oz sugar
1 1/2 cups heavy whipping cream
CHOCOLATE TOPPING:
8 oz bitter chocolate
9 oz whipping cream
2 oz softened butter

CRUST:
Combine crushed cookies and melted butter. Press into a 9-inch springform pan and chill.

FILLING:
Beat together the mascarpone, chestnut puree, and sugar until combined.

Whip heavy whipping cream into soft peaks and fold into the chestnut mixture. Pour onto chilled crust and refrigerate several hours

CHOCOLATE TOPPING:
Melt chocolate in cream over simmering water. Remove and stir in the butter. Cool to room temperature but don't allow to set (it should still be pourable).

Remove cheesecake from the fridge and pour chocolate mixture over top. Chill for several hours.