Preheat your oven to 350°F (175°C) and line with baking paper an 8-inch round pan. You’ll need a long strip for the sides and a circular piece or parchment paper for the bottom of the pan.

Make the crust: Mix cookie crumbs with butter in a bowl and transfer to the pan. Spread evenly to cover the surface of the pan and a little up the sides, press with the back of a spoon to smooth the surface and bake for 15-20 minutes or until golden brown. Set aside to cool and reduce oven temperature to 330˚F (165˚C).

Make the filling: In a large bowl (or in the bowl of your electric mixer) mix the sugar, (corn starch if using), cinnamon, lemon zest, vanilla, and mint leaves. Add the ricotta and the cream cheese and whisk (or beat) until smooth. Add the eggs, one at a time, beating well after each addition, and finely add the cream and mix until incorporated.

Pour the cheese mixture into over the crust and place the pan into the larger pan. Fill the larger pan with hot water halfway up the side of the smaller pan (about 1-inch height) and bake for about 1 hour to 1 hour 15 minutes. Turn off the oven and let the cheesecake cool inside with the oven door half-opened, for about an hour. Store in the fridge for 3-4 hours or overnight.

To unmold the cheesecake, run a knife or an off-set spatula through the baking paper and the sides of the pan. Cover a flat plate with non-stick paper and invert the cheesecake. Remove the pan by gently lifting it and re-invert onto a serving plate.

Make the matcha ganache: In a small bowl mix the chopped white chocolate with the matcha tea and the mint and stir well. Add the cream and melt in a double boiler or in the microwaves. Stir well until smooth and leave it at room temperature to cool until thick but pourable. Remove the mint leaves and pour over the cheesecake, sprinkle with some more cinnamon and garnish with a few fresh mint leaves.

Eat!