Crush the biscuits in a blender and mix with the sugar and melted butter. Homogenize the mixture and cover with it the bottom of a tray with detachable edges. Bake in a hot oven over medium heat for 10 minutes and allow to cool.
For the cream, mix mascarpone, cream cheese, vanilla essence, lemon juice, flour and sugar, using a mixer. Gradually add one egg to this cream and mix well. At the end, add the chocolate candies. Pour into the pan over the crust and bake in the hot oven for 50 minutes until hardened.
For the mousse, put the liquid cream and sugar in a pot and put it on the fire. Stir until the sugar dissolves. Add the chocolate and rum and mix until smooth. At the end, using a whisk, add cocoa and mix well. Get off the fire.
Pour the mousse over the cheesecake, leave it to cool a bit. Bake for another 10 minutes.
Leave the cheesecake to cool in the oven until it reaches room temperature. Then put in the fridge for at least 4 hours until completely hardened.
Cut into suitable slices and enjoy. Good appetite!