Into a food processor, add Digestive Biscuit (250 gram). Process into fine crumbs, then transfer to a bowl.
Add Butter (150 gram) and mix well to combine. Press mixture firmly into the bottom of a pie dish.
Place the base into the fridge overnight to set.
The next day, preheat oven to 355 degrees F (180 degrees C).
Into a bowl, add Ricotta Cheese (600 gram), Caster Sugar (3 tablespoon), Vanilla Extract (1 teaspoon), and Egg (1), around a teaspoon of zest from the Lemon (1 teaspoon), and Ground Cinnamon (1 pinch). Mix by hand until smooth.
Scoop the ricotta mixture onto the pie base. Smooth out the top then bake for 30 minutes in the preheated oven.
Once you take it out of the oven, let cool for a bit and then place the baked cheesecake into the refrigerator for 2-3 hours, or up to overnight.
Into a bowl, add Heavy Cream (300 milliliter), Powdered Confectioners Sugar (2 tablespoon), and Vanilla Extract (1 teaspoon). Beat with a hand mixer until light and fluffy.
Frost the cheesecake with the cream.
Sprinkle with Dark Chocolate (to taste) and decorate with Fresh Strawberry (to taste). Serve in slices.