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Preheat oven to 140°C.
Crush digestive biscuits in a food processor, or place them in a ziplock bag and crush with a rolling pin.
Melt butter in a pan, then add biscuit crumbs and half the caster sugar.
Line the base of a cake tin with baking paper and press the biscuit crumbs into the bottom.
Place cake tin in fridge until needed.
To make the filling, place cream cheese and the rest of the sugar in food processor and pulse until smooth.
Add eggs, lemon zest and juice, and combine.
Add mascarpone and vanilla extract, then pulse until smooth.
Pour filling over the base and bake for 1 hour.
Switch oven off and leave cheesecake inside for another hour or until completely set.
Transfer cheesecake to a wire rack and leave to chill in fridge for at least 4 hours.
Garnish with lemon slices and serve.