Soften the gelatin in cold water, and then squeeze out the excess water before melting it in a saucepan with a bit of amarena syrup. Break up the biscuits into crumbs in the blender and mix with the melted butter, before putting the mixture in an 18cm mold (I use a heart-shaped silicone mold), lined with greaseproof paper. Press down the biscuit mixture into the base with a spoon, cover with the Fabbri amarenas and put in the refrigerator. Mix the ricotta with 50g sugar in a bowl. Add the gelatin, the sifted cocoa powder, the melted chocolate and the rest of the amarena syrup. Whip the cream with the remaining sugar and add to the ricotta mixture. Put the mixture into the mold on top of the amarenas. Leave to set for at least 6 hours. I make the cheesecake the night before and leave it overnight. Decorate as you wish with dark chocolate shavings.
Recipe by cris