In a food processor, add the biscuits & sweetener, process until all the biscuits are finely crushed.
Empty into a bowl, add butter and stir.
Press mix into a 20cm springform tin, set in the fridge whilst making the filling.
Wipe out the food processor, add the ricotta & cream cheese and whiz until combined, add all the rest of the filling ingredients and whiz until smooth.
Pour mix on top of the biscuit base.
Wrap aluminium foil around the springform tin, to prevent water leaking in,
then place the tin in a baking dish & fill the baking dish with hot water half way up the cheesecake tin.
Bake in a 160c fan forced oven for 40-45 mins.
Remove from oven and place the cheesecake on a wire rack still in the springform tin to cool down and come to room temperature before chilling in the fridge.
Remove the cake from the tin and place on a serving plate or board.
Melt chocolate and drizzle over the cake, then top with fruits.