Crumble the cookies and mix them with the melted butter, sugar and vanilla flavoring. Spread the mixture on the bottom of a buttered springform pan (I used the 18 cm pan from Guardini’s Smarty line), pressing lightly with the back of a spoon, and chill in the refrigerator. With a mixer combine the cream cheese with the sugar, yogurt, amarena flavoring and the gelatin previously soaked in cold water for 10 minutes, gently squeezed and dissolved in 30 ml of yogurt or milk. Add some of the amarena syrup and some of the amarena cherries, mix and pour into springform pan with cookie crust. Chill in the refrigerator for at least 4-5 hours. When the cheesecake has solidified decorate with the remaining amarena syrup and cherries and swirls.
Recipe by IMMA