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Break up the biscuits, adding them directly to a food processor and crumble until they become fine. Transfer to a large bowl and mix with melted butter. Press the mixture into a pie dish with a fork to create a firm, even base and put it into the fridge to set for an hour or if possible, overnight.
In a large bowl, combine the ricotta and sugar. Zest the lemon directly on top, then add cinnamon, vanilla extract, and the egg. Mix thoroughly until smooth.
Once the base its set, pour the ricotta filling over the top and smooth it over with a spatula then bake in a preheated oven at 356°F (180°C) for 30 minutes.
While it bakes, whip the cream. In a large bowl, combine cream, icing sugar, and vanilla extract. Use a hand mixer to whip until stiff peaks form, then set aside.
Once the cheesecake has completely cooled, chill it in the fridge for a couple of hours before spreading the whipped cream over the top, covering it completely. Grate dark chocolate on top, and add strawberries or your favourite fruit too.