Preheat the oven at 175 degrees Celsius.
Start by making the bottom. Use an electrical blender to smash the biscuits into cookie crumbles.
Melt the butter and mix it together with the biscuit crumbles and the amaretto liqueur.
Pour the mixture in a baking form with removable edges and press the mixture evenly over the bottom and up on the sides.
Place in the middle of the oven for 10 minutes.
Continue by making the filling. Start by stirring the mascarpone cheese soft.
While stirring add the condensed milk, the eggs one by one and last the amaretto liqueur.
Pour the filling on the cake bottom and place in the middle of the oven. Lower the heat to 160 degrees and let the cheesecake in the oven for 40 minutes. Take out the cake and let it cool down.
Continue to make the topping. Whip the cream and the vanilla sugar to a firm foam.
Crush the cookies and pour the amaretto on top of the crumbles.
Decorate the cake as you feel fit with the whip cream and the amaretto-soaked cookies.