Preheat oven to 350°F.

Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.

Place the ricotta, cream cheese, and goat cheese in a food processor.

Pulse to mix until combined.

Add the sugar, egg, and salt.

Pulse a few times until well mixed.

Stir in the red pepper strips.

Pour the cheese mixture into prepared cheesecake pan.

Place the cheesecake in a roasting pan.

Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.

Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes.

Transfer the cake to a wire rack to cool for 1 hour.

Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

Cut the pitas in 8 triangles each.

Drizzle the pita with olive oil.

Sprinkle with salt and pepper.

Bake until crisp and golden, about 12-15 minutes.

Combine the jam and the water in a small bowl.

Stir until the jam is liquefied.

Remove the cheesecake from the springform pan.

Place on a serving plate.

Drizzle the jam mixture over the top of cheesecake.

Serve with the pita chips alongside.