Add the water to a pan and bring the water to a boil. Once boiling, add the Earl Grey tea.
Remove the pan from the heat, cover, and let the tea infuse for around 20 minutes.
After it has time to infuse, strain the tea, and let it cool to room temperature.
Using a blender or food processor, add the drained ricotta, cream, greek yogurt, tea, salt and sugar and process until a smooth batter forms.
Place the mixture in a bowl and add one egg at a time. Mix thoroughly between each egg addition.
Shift the flour and add it to the batter mixture.
Whisk thoroughly until all the flour is evenly mixed into the batter.
Remove the pan with the crust from the refrigerator and pour the batter mixture into the pan.
Place in preheated oven and bake at 320 degrees for 60 minutes.
Turn off the oven and allow the cheesecake to cool completely inside the oven by opening and leaving the door slightly ajar.
Once cooled, place the cheesecake in the refrigerator for 3-6 hrs.
Top the cheesecake with some caramel sauce (optional) and serve.