For the base: pour cookie crumbles in a bowl and amalgamate with butter and jam. Pour this mixture within a Ø 18 cm ring set on a service plate and level it. Put in the fridge.
For the filling: mix ricotta and spreadable cheese, then add sugar and keep on mixing. Incorporate bergamot jam by carefully stirring.
Pour this filling on the cookie mixture, level it and put the cheesecake in the fridge for 60 minutes.
Decoration: spread the jam on the surface of the cheesecake and garnish with mint leaves.