Cheesecake with blueberries

INGREDIENTS: For a mold of 20 cm. 200 g of digestive biscuits 80 g of butter 150 ml fresh cream 500 g of ricotta 100 g blueberry syrup Toschi 100 g of sugar 1 teaspoon of vanilla essence 2 sheets of gelatine For topping: 250 g blueberry syrup Toschi PREPARATION: Stir in crushed biscuits to the melted butter and mix well then pour into a baking pan covered with parchment paper (including the edges) and with the help of a spoon well compacted base of biscuit. Meanwhile, mix the ricotta in a bowl the sugar, vanilla essence and gelatine dissolved in a little hot cream, blueberries and finally the remaining whipped cream. Pour the mixture into the pan and keep in refrigerator at least 2 hours. Recipe taken from the blog "Dolci a go go" by Imma Falco