Preheat oven to 180 ° C.

Melt the butter in a pan or microwave and stir in the almonds and biscuits.

Covered with wax paper to form the basis of an Opening diameter 18 cm drop in the mixture and bake for 15 minutes.

At the same time soak gelatine leaves in cold water according to package directions.

In double boiler beat well with wire egg yolks, sugar, Amaretto and cream until they start to thicken. Put the leaves in the warm jelly mixture and stir to dissolve. Withdraw immediately from the heat and place bowl in ice water to drop the temperature quickly.

When the egg mixture has cooled enough, pour in the cream cheese. In order to mix well is preferable to hit the mixer.

Paves the mixture onto the cookie base and smooth the surface with the back of a spoon or a spatula. The place, covered in refrigerator to thicken for at least two hours or overnight.

Serve with grated chocolate and roasted almonds Bun