Preheat the oven to 175°C.
Mix crushed ginger biscuits and melted butter, then press into a 22cm springform tin and chill for 30 minutes.
Blend ricotta, sugar, eggs, and vanilla in a food processor until smooth.
Fold in lemon curd and poppy seeds, then pour the mixture over the chilled base.
Bake for 60 minutes until just set in the middle.
Simmer sugar, 100ml water, and wine in a saucepan until dissolved, then boil for 5 minutes to thicken.
Off the heat, stir in raspberries and rose water, cool, blend until smooth, and sieve.
Serve the cheesecake with the raspberry sauce and double cream.