- STEP 1
Oil and line a 20cm round loose- bottomed cake tin with cling film, Melt the butter in a pan. Crush the biscuits by beating them in a bag with a rolling pin, then stir them into the butter until well coated. Press the mixture firmly into the base of the tin and chill.
- STEP 2
Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl then beat in the chocolate spread and syrup.
- STEP 3
Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the chocolate mixture, then tip onto the biscuit base. Chill until set.
- STEP 4
To serve, carefully remove from the tin. Whisk the cream with the sugar until stiff then spread on top of the cheesecake.
- STEP 5
Add the ferrero rocher. (I crushed some and sprinkled over the cheesecake and added the rest whole)