Crush the biscuits in a food processor or a ziplock bag using a rolling pin. In a small bowl, combine crushed biscuits & melted butter. Press a heaping tablespoon onto the bottom the jars. Cover & chill while you make filling.

In a bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Now whisk together the mascarpone, vanilla & sugar till smooth.

Add 1/3rd of the whipped cream to the mascarpone mixture and fold in gently. Carefully fold the remaining cream as well. Do not over-mix.

Remove the stem of the fig & crush the figs in a blender. Do not liquefy, should be lumpy with small chunks.

Remove the peel, pith, membrane & seeds of the oranges. Keep the pulp aside along with whatever little juice you collect.

Divide the mascarpone mixture into 3 parts - to 1 part gently fold in the fig puree & to the 2nd part fold in the orange pulp. Cover all 3 bowls with plastic wrap & chill for several hours. I refrigerated overnight.

Remove from refrigerator & spoon the orange mixture in the prepared jars, gently smooth it out, then fill in plain mascarpone mixture, lastly followed by fig mixture. Cover in a plastic wrap & chill till the time of serving.

Remove, pith, peel, membrane & pips from the orange. Lay the pulp slices in a dish & sprinkle with Brandy.

Heat sugar with water in a thick bottom pan, on low heat. Swirl the pan in between, allowing the sugar to dissolve.

Increase the heat & allow to the mixture to boil & reach rich caramel color. Remove from flame. Slowly add little more water, till you have thick syrup.

Pour over the oranges & allow to cool.

Top the cheesecake with caramelized oranges & serve chilled.