Cheesecake with chocolate and meringue

ingredients:
250g shortbread biscuits, cookies kind Breton
80g butter
3 eggs
200 g brown sugar cane
3 tablespoons cocoa
1 teaspoon vanilla extract
750g ricotta(cheese)
20 cl of cream
2 large egg whites
50 g powdered sugar
method:

1. Melt the butter. Mix finely Breton pancakes with butter.
2. Spread them in a pan of 24 cm in diameter. Bake 8 minutes in preheated oven at 180 ° C.
3. In a bowl, beat the eggs with the sugar, vanilla and cocoa with an electric whisk. Stir in the ricotta.
4. Whip the cream and fold in whipped cream gently to the preparation using a spatula.
5. Pour this mixture into the pan and bake 30 minutes. Remove from oven and let cool.
6. Beat the egg whites until stiff, then add sugar and continue to whisk for meringuer white.
7. Spread the meringue with spoon using a pastry bag. Bake 5 minutes in preheated oven at 180 ° C.
8. Allow to cool before unmolding the cheesecake.
http://www.odelices.com/recette/cheesecake-au-chocolat-meringue-r3058/