Blend the chocolate cookies into crumbs and mix with the chocolate spread. Press the base firmly into a 26-28 cm springform pan.

Soak the gelatin in ice water.

In a separate bowl, whisk together the ricotta, mascarpone, powdered sugar, vanillin, lemon zest, and lemon juice by hand.

Bring the milk to a boil in a saucepan and dissolve the well-squeezed, softened gelatin in it. Separately whip the cream.

Stir the gelatin into the cheese mixture, then fold in the whipped cream in parts, mix, and pour over the base.

Chill the cheesecake in the fridge for a couple of hours, or preferably overnight.