This cheesecake is super creamy and moist, with a deep chocolate flavor. It's spongier than your normal cheesecake due to the Ricotta, and it has a special, different and amazing flavor!

Mix crushed cookies and butter and press into the bottom of your prepared pan; bake for 10 minutes and set aside. On medium speed, mix ricotta, creme fraiche, sugar, vanilla and flour until well combined. Add melted chocolate and mix

Add eggs, one at a time, beating in low just until blended. Pour batter over pan. Place a 9×13 inch pan filled with water and place it on the lowest oven rack

Place your cheesecake on the middle rack and bake for 2 hours. Leave your cheesecake for one hour to cool inside. Place over a wire rack, and let it come to room temperature for one more hour

Cover with foil and refrigerate for at least 4 hours or overnight. For your ganache, place all your ingredients in the top of a double broiler with simmering water. Stir occasionally until smooth. Pour over your cooled cheesecake and top with fruit