Combine cocoa cookies crumbs with sugar and butter, press onto bottom of 24cm (9 inches) springform pan, and store in the fridge.
Let the gelatine rehydrate in the cold water for 15 minutes
Mix ricotta and mascarpone cheese to obtain a smooth and homogeneous cream.
Heat the whipped cream over medium heat without boiling.
Add the squeezed gelatine and mix until it is well dissolved.
Add the chopped white chocolate and stir until everything melts.
Blend the mixture with an immersion blender.
Add the mixture to the ricotta and mascarpone cream and mix everything together to make a velvety cream.
Pour the ricotta cream on the crust and place it into the freezer for 3 hours.
Milk chocolate Ganacheclick here
Remove the cake from the freezer and cover it with the milk chocolate ganache.
Place the cake into the fridge and after 2 hours it is ready to be enjoyed!