Crush the biscuits and put the crumbs in a bowl. Melt the butter and mix with the biscuit crumbs. Line a 24/26cm cake tin with plastic wrap and press the biscuit mixtur e into the base. Leave to rest in the refrigerator for 1 hour. If you prefer, you can use aluminum pudding molds instead, to make mini individual cheesecakes. Soak the gelatin sheets in cold water for 5 minutes. Gently heat the cream, and then turn off the heat and add the gelatin (having squeezed out the excess water). Stir with a whisk until the mixture is smooth. Leave to cool. Beat the ricotta and sugar together in a food processor until smooth. Pour the mixture on top of the biscuit base, and put the strained amarenas on top. Dip the prongs of a fork in the amarena syrup and use it to make streaks of syrup on the ricotta. Leave in the refrigerator for 4 hours before serving, or Iwould recommend putting it in the freezer, so it will be just soft enough to serve in slices.
Recipe by marisa64