For the base, place the panettone slice into the base of a 12.5cm/5in chefs' ring on a plate.
For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
For the filling, place the cream, ricotta, icing sugar, brandy and three tablespoons of the coulis into a bowl and mix well.
Place the halved strawberries on top of the panettone base. Pour over the filling mixture. Place into the fridge to set for ten minutes.
To serve, remove the ring from the cheesecake, sprinkle over the grated chocolate and drizzle over the remaining strawberry coulis.