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.
For 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.
I used the crunchy kind of amaretti cookies for this recipe. There is also a soft kind which would probably work as well but I haven’t tested the recipe with it.
Make sure the whipping cream has been cooled for at least 6-8 hours on the top rack of the fridge.
If the cheesecake will not be consumed by kids, you can add 2 tbs amaretto liquor instead of the almond extract.