Melt the butter in a saucepan. Crush the biscuits, put them in a bowl and add the melted butter. Press the mixture into the bottom of a cake tin (you can use a meat pounder to flatten the mixture if you wish). Put the tin in the refrigerator or freezer for about 15 minutes. In the meantime, prepare the filling. Mix the ricotta, yogurt, sugar, eggs and vanilla seeds together. Lastly, add the coarsely chopped chocolate. Spread the mixture over the biscuit base. Then drain the syrup from the amarenas and place them directly on the surface of the cheesecake. Bake for about one hour in a pre-heated oven at 180°C. When the cheesecake has cooled, dust it with icing sugar.
Recipe by Bastet79