1. Place the biscuits into processor and pulse 10 – 12 times until the biscuits are even crumbs.
2. Add melted butter and salt and pulse until mixed crumbs.
3. Grease and line the bottom and walls of a 20 cm (8inch) springform pan, or a loose bottom pan.
4. Take the biscuit crumbs and press evenly on the bottom and sides of the pan evenly.
5. Place the pan in the refrigerator for 30 minutes to an hour until you fill it with the cheese cake mixture.

For the Cheesecake filling

1. Preheat oven to 160 Deg. C.
2. In a pot bring to boil the water for the earl grey tea.
3. Take it off the heat and leave aside for tea to infuse for 20 minutes.
4. Strain the tea and let it cool to room temperature.
5. Place the drained ricotta, cream, Greek yogurt, tea salt and sugar in a blender or juicer and blend till a smooth batter forms.
6. Take it out and place in a bowl and add one egg at a time, mixing thoroughly until all is blended.
7. Sift the flour and add to the batter.
8. Whisk it thoroughly until the flour is mixed totally in the batter.
9. Take the pan out of the fridge and fill the cheese cake mixture in it.
10. Bake in preheated oven of 160 Deg. C for 60 minutes.
11. Leave the cheesecake to cool totally inside the oven with door slightly open.
12. Once cool place it in the fridge for 3 – 6 hrs.
13. Top the cheesecake with caramel sauce or any other topping you prefer. Maybe some berries. Serve.