Peas and Cheese Cream
Spread the gelatine in icy water for 10-15 minutes.
Meanwhile, heat olive oil in a pan over medium heat.
Stir in garlic, cook for about 2-3 minutes.
Add frozen peas and stir.
Season with salt and pepper.
Cover the pan and cook until the peas are tender for about 5 minutes.
Pour over the cooked peas together with the half & half cream and emulsify everything with an immersion mixer.
In a bowl mix, ricotta, and cream cheese until they become a smooth cream, after that add the emulsified pea cream and mix very well.
Dissolve the gelatin in a pan at low flame. Filter it and put it into the soft cream and stir until it is incorporated.
Combine Thin Wheat Baked Crackers crumbs with melted butter, press onto bottom of 24 cm (9 inches) springform pan, and store in the fridge until the filling is ready.
Pour the filling into the crust; smooth the top with a rubber spatula.
Cover with plastic wrap, and refrigerate until firm, 3-4 hours.
Unclasp sides of the pan, remove the cheesecake and decorate as you please.