Preparation

Put the crackers inside a bag and crumble them with a rolling pin. Add melted butter, stir and pour the mixture on a springform pan you had covered with parchment paper.
Use the back of a spoon to flatten the base and put the springform pan in the fridge for at least 30 minutes. In the meantime, wash the rocket, drain it on paper towels and cut it into small pieces.
Soak the fish gelatine in cold water for 10 minutes. Pour the cream in a little pot and heat it without letting it boil.
Squeeze the fish gelatine and mix it to cream, stirring. Pour stracchino cheese and rocket in a bowl and mix them with a fork.
Fill with cream and stir to obtain an even mixture. Pour it on the cracker base and put it in the fridge for at least 6 hours.
When serving, remove from the springform pan and complete the savoury cheesecake with San Daniele ham. Serve cut into slices.