Pre-heat the oven to 220°C.
Prepare the base: stir the melted butter into the crushed biscuits. Pour the mixture into a 22cm cake tin and press into the bottom of the tin to form an even layer. Leave in the refrigerator for 15 minutes and then scatter the Amarena (cut into small pieces) on top, together with some Amarena syrup.
In the meantime, prepare the filling. Beat the eggs together with the sugar, and then add the cream cheese, cream, lemon juice and flour. Stir until the mixture is smooth. Add the drained Amarenas.
Pour the filling into the cake tin on top of the biscuit base and leave to rest in the refrigerator for 10 minutes. Bake at 220°C for 15 minutes. Lower the temperature of the oven to 150°C and bake for 1 hour. Turn off the oven without removing the cheesecake from the oven, and leave to cool. Then place the dessert in the refrigerator to set for at least 2 – 3 hours.
If you like: once the cheesecake has been baked and cooled, mix 200ml of sour cream with 40g sugar and 1 sachet of vanillin. Spread the mixture over the top of the cheesecake. Put the cheesecake back in the refrigerator to set for at least 4 hours.