Preparation:

First finely chop cookies in a mixer to obtain flour. Melt the butter over low heat in a saucepan, then pour it in biscuits and well mix. Take a cake pan, cover the bottom with a sheet of bake paper and pour in the flour biscuit. With the help of the back of a spoon, make a uniform layer of about 1.5 cm. Put the pan in the refrigerator while you prepare the cream. In a bowl put the , ricotta cheese, the spreadable cheese and sugar. Be careful to sift the ricotta, otherwise it will form lumps. Mix well until creamy smooth and homogeneous. Beat the eggs with the sugar and incorporate the cream. Take back the pan with the biscuit base from the fridge and pour in the cream. Leveled well and bake at 160 ° for 1 hour and fifteen minutes. Make sure the cheesecake is cooked with the help of a toothpick before turning out. If pulling out dry, the cake is cooked. Let cool to room temperature, then refrigerate. Extend the strawberry compote in a small saucepan on the fire with two tablespoons of warm water, making it a smooth easy to spread. Take back the cake from the fridge, pour over the compote and level. Put back in the fridge and let it stay for a couple of hours before serving. Add to taste, some amarena cherries in syrup.

Enjoy your meal!