First prepare the base: finely chop the biscuits and mix them with the melted butter, then use the mixture to cover the bottom of the mold (previously lined with parchment paper) and level well, compacting with your hands or the back of a spoon.
Keep the mold in the fridge.
In a bowl, mix the ricotta with the sugar, then add the cooked wheat, the candied fruit, the vial of aroma and the cinnamon.
Take the mold back, pour in the ricotta mixture and put it in the fridge for at least 5 hours.
Once well-hardened, turn out the cheesecake and decorate with bitter cocoa.