What you need:
5 gelatin leaves soaked in water for 8 minutes (you can find these at specialty stores and amazon)
3/4 cup of ricotta cheese
2 1/4 cups of cream cheese (not the low-fat kind)
1 1/3 cups of raspberries
1 cup of heavy cream
1 1/8 cup graham cracker crumbs
1 1/8 cup of white chocolate
1 stick and 1 tablespoon of unsalted melted butter
1/2 teaspoon ground cinnamon
a pinch of salt
1/2 teaspoon of ground ginger
1 large lime grated for the zest
8×12 inch pan
Put the graham cracker crumbs into a bowl and mix in the melted butter, spices and salt. Put into the pan and flatten to make the crust and chill in fridge.
Melt the chocolate with 2/3 cup of cream in saucepan over a low heat. Then put to a larger bowl and add the cream cheese, ricotta and zest whisk all together.
Squeeze out extra water from gelatin. Heat the remaining cream in a small saucepan to simmering, take off heat and whisk in the gelatin. Add the cheese mixture and mix well.
Set aside 35 raspberries for decoration, the put the rest of raspberries over the crust. Pour the cheesecake mixture into the pan. Cover in plastic wrap and put it in the fridge overnight.
When ready to serve place raspberry on top of each bite and cut into desired size serving pieces.