Crumble the cookies with a mixer together with the sugar and add to the butter. Spread the mixture on the bottom of a springform pan and chill in the refrigerator.
Heat the milk, sugar and cornstarch; soak the gelatin in cold water for 5/10 minutes, gently squeeze it and add it to the milk before it boils. Bring the milk to a boil for a few seconds (it will thicken quickly) and filter it through a sieve. Let it cool to room temperature and then chill in the refrigerator for 20 minutes. When it is cold, transfer to a bowl and beat with a mixer so it softens. Mix in the ricotta, wild strawberries and the amarena cherries and fold in the whipped cream briefly so the filling does not become entirely red. Pour in the springform pan with the crust. Chill in the refrigerator for at least 2 hours. When the filling has solidified, decorate the cheesecake with the berry topping, amarena cherries, wild strawberries and a dusting of confectioner’s sugar.
Recipe by IMMA