In a bowl combine digestive crumbs, melted butter and light brown sugar until crumbs are moist. Press crumb mixture onto bottom and a little up the sides of a 20cm loose bottom or springform tin. Chill in fridge whilst preparing filling.
Whisk together gelatine and water in a small bowl and allow gelatine to bloom. Microwave the bowl of gelatin for 15 seconds until melted.
To make the lemon cheesecake layer: Beat together mascarpone cheese, cream cheese, sugar, lemon juice, extract in a bowl until smooth. Whip cream in bowl of stand mixer until soft peaks form, add in cooled gelatin and then continue to beat until stiff peaks form. Gently fold in cheese mixture. Pour filling onto biscuit crust and smooth over top with spatula. Cover and put in fridge to chill for 4 hours.
To make the strawberry cheesecake layer. Place strawberries and sugar in a saucepan and stir to coat all berries with sugar. Cook strawberries over high heat, stirring occasionally for about 5 minutes. Stir in lemon juice. Mix water and corn starch in bowl until combined. Add mixture a little at a time whisking frequently until sauce has thickened. Remove from heat and let sauce cool to room temperature. Chill in fridge.
Beat together mascarpone cheese, cream cheese, sugar, vanilla extract . in a bowl until smooth. Add in cooled strawberry compote. Whip cream in bowl of stand mixer until soft peaks form, add in cooled gelatin and then continue to beat until stiff peaks form. Gently fold in cheese mixture. Pour filling over lemon cheesecake and smooth over top with spatula. Cover and put in fridge to chill for 4 hours.
Decorate with swirls . Store the cheesecake for up to 3 days in the fridge. It also freezes well.