For the cheese Bavarois (base):

In a pot, add: egg yolks, sugar, and Opera White Amaretto. Bring to a boil, then  add the gelatin (previously rehydrated in water), and allow it to dissolve. In a separate container, add the cream cheese, mascarpone, ricotta, and lemon zest. Add the previously prepared base and, finally, the whipped cream. Stir the mixture thoroughly.

Place the mixture into a half sphere silicone mold, adding the initially prepared liquid cocoa in the center of the mixture. Reduce the temperature to -18°C.

Remove the cheesecake from the mold, even it out, then brush the sphere inside of the  glaze, laying it on a base of  coffee streusel. The Opera White Amaretto cheesecake is ready.