Marbled ricotta cheesecake

Don´t you hate when we do a recipe and part of package still remains? 
... What we do with this rest? Days go by, it goes bad and we have to throw it away.
To avoid this with the rest of the package of a recipe with ricotta I made a ricotta, chocolate and a hint of lemon cheesecake.

Marbled cheesecake
Ingredients for the base
Vanilla cookies 100 g
50 g butter

Filling ingredients
300 g ricotta cheese
200 g cream cheese
Eggs 4
100 g sugar
Zest 1 / 2 lemon
Corn starch 1 tbsp
Chocolate 100 g
pinch salt

Procedure
- Preheat the oven to 160-170°C, lower than for a cake
- Grind the cookies very fine and add the melted butter. Mix it 
- Put the cookie preparatioon in a mold of 20 cm of diameter, level it well and chill in the refrigerator until the filling is ready.
- Mix the ricotta with cream cheese
- Rub the sugar and lemon zest with the tip of your fingers to release the essence
- Add the sugar and starch to the cheese
- Add eggs and pinch of salt, mix well
- Melt the chocolate
- Mix the hot chocolate with about half of the cheese mixture
- Pour the white cheese mixture and then the chocolate one
- Bake for 50-55 minutes or until when you move it looks like a flan, not liquid.
- Cool and store in refrigerator until ready to serve

Notes:
- If you want to do a whole chocolate cheesecake can double the amount of chocolate
- The ricotta cheese and cream cheese I use here are low-fat, this isn´t a light dessert, but it's something we can do for our waistline, right?
- I would be very rich with orange zest and / or also on the base
- If you use bittersweet chocolate, you would have to put more sugar, about 50 grams

Now, I have a new problem: I have leftover cookies from the base ... Now what do I do?