2teaspoonsalmond extract or 2 tbsp Amaretto liquor
Extra amaretti cookies for decoration
White chocolate shaves for decoration
For the crust:
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 or ricotta, whipping cream, amaretto or almond extract. 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 until it gets firm. It will take minimum four hours if making a big pie. If using individual serving dishes the process will be quicker, about one hour.
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.