Baked ricotta cheesecake

1. Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.
For base:
Melt butter. Place almond meal, flour, Natvia in a bowl. Add egg & butter & mix. This will be a very thick batter very mushy dough. Grease a large pie dish well with butter & press batter evenly. Chill while you prepare filling.
For the filling:
Firstly beat cream. Place into a clean bowl, ensuring to scrape mixer bowl thoroughly. Then place cheese into mixer bowl & beat cheese until smooth. On med speed, add vanilla, Natvia & then eggs. Do not over beat or filling will rise & crack when cooked. Add half of the beaten cream & fold through. Pour into pie dish & smooth top. Bake at 160°C about 1 & 1/2 -2 hours until edges are golden & middle slightly coloured. Middle should still be slightly soft to the touch but not wet. When cool, spread custard then garnish with cream