My Cheesecake !!!

This cheesecake is DELICIOUS! It´s a white chocolate cheesecake with a mocha crust.

Crust:
2 packs of chocolate cookies (Bauducco)
2 tsp of instant coffee granules
1/3 cup of melted butter

Filling:
1/4 klg fresh Ricotta Cheese
1 pint heavy whipping cream (crema de leche Doña Angela)
1/2 cup sugar
2 tsp vanilla or grated rind of a lime
1 tbsp baking powder
4 eggs
1 bar of white chocolate,melted (Aguila)

Topping:
Hershey´s chocolate syrup

Directions:
Put all of the cookies and coffee granules in a food processer and process it untill it is finely crushed. Add the melted butter. Press the mixture into a springform pan and bake for about 8 minutes then let it cool.

For the filling, process the ricotta cheese with the cream untill it is smooth. Add the rest of the ingredients and blend it again. Carefully spread filling on the crust.

Line your springform pan with two kitchen towels and place it in a larger pan. Fill the larger pan with about 1/2 liter of water so that the cheesecake will cook in a water bath (this keeps it really moist, make sure the water doesn´t dry out while it cooks). Bake the cake for about an hour at 240 degrees. The middle of the cake should still be a bit jiggly, and the edges a bit golden. Let it sit in the fridge overnight.