Crush the cookies to fine crumbs using a food processor.

Place the crumbs and the melted butter in a bowl. Stir very well until combined.

Press the mixture onto the bottom of a 7 inch/ 18 cm springform pan lined with a circle of parchment paper. Leave the pan in the fridge while preparing the filling.

In a large mixing bowl combine cream cheese, whipping cream, vanilla extract, amaretto or almond extract and powdered sugar (if using). Beat with an electric mixer first at a lower speed and then at high speed until the mixture becomes thick and fluffy.

Start adding from the melted chocolate, 1-2 tbs at a time, while beating with the mixer at the lowest speed. When all the chocolate is absorbed, beat 15-20 seconds at high speed.

Using a rubber spatula fold the cookie crumbs into the filling.

Pour the filling into the crust. Smoothe the top with a spatula. Cover with cling film/ aluminium foil and let cool for 8 hours or overnight.

Decorate with amaretti cookies and white chocolate, thinly cut into shaves with a large knife.

Use a wet knife to slice the cheesecake as it will be very creamy.