Melt Butter (150 gram) in the microwave for between 30-50 seconds. Put all of the Ginger Snap Cookies (250 gram) inside the resealable bag and place it on the chopping board, flattening it out so the biscuits are all lying down. Begin hitting the biscuits with a rolling pin until they all crumble and then continue to crush them by rolling the pin back and forth over the top of it. Pour the biscuit crumble into a mixing bowl and add the melted butter over the top, mixing it well with a spoon.
Using a kitchen brush, scoop up the leftover melted butter and line the bottom and the sides of the baking tray. Stretch out a large sheet of baking paper and cut a circle out of it, the same size as the base of your tray. Using another piece, cut a long strip of baking paper which is the width of the sides and line each inside the tray. It will stick well because the butter acts like a glue!
Pour the biscuit mix into the tray, on top of the baking paper and try and flatten it out. This is the base of your cheesecake and needs to stay in the fridge for the next half an hour to mind well and harden.
Preheat your oven to 180 degrees C (350 degrees F).
Inside a large mixing bowl, add: Cream Cheese (250 gram), Ricotta Cheese (250 gram) and Canned Pumpkin Purée (200 gram). Next add Granulated Sugar (200 gram), Ground Cinnamon (to taste), Ground Nutmeg (to taste), the Lemon (1/2), and Egg (2).
Separate Egg (2), dividing the yolks and the egg whites and only adding the yolk to the rest of the mixture. Add Milk (100 milliliter) and mix it really well using an electric hand mixer. Once it is mixed together really well and the texture is beginning to smooth, it is ready! Pour this mix on top of the base. Cover the shelf, one level down from where you are going to place your cake in the oven, with a sheet of foil.
Place the cake in the oven and let it cook at this temperature for an hour. Once the cake is ready, remove it from the oven and let it rest for 20 minutes to 1/2 hour. Melt White Chocolate (1/2 block) in the microwave and then pour it over the top of the pumpkin cheesecake, spreading it out evenly to cover the cake using the back of a spoon. Let this rest for another 20 minutes or until the chocolate has set.