Preparation

To prepare the cheesecake crust, crumble the crackers finely in a mixer. Transfer to a bowl, add melted butter and stir to mix well.
Line the bottom of a springform pan (20 cm) with baking paper and pour in the mixture, pressing down to make it level.

Refrigerate the crust for half an hour.
Soften the gelatin in cold water for a few minutes, drain well and dissolve over very low heat with a few tablespoons of cream.

Whip the rest of the cream, then stir in the ricotta, finely grated Grana Padano PDO, yoghurt and melted gelatin.
Mix well until smooth and evenly combined.
Pour into the cake pan, smoothing the surface with the back of a spoon and refrigerate for at least 2 hours.

Serve the cheesecake cold, garnished with fresh cherry tomatoes, chives, basil and a drizzle of extra virgin olive oil.