No-Bake Chocolate Amaretto Cheesecake - cooking recipe

Ingredients

32 amaretti di saronno cookies (I can't remember exactly what they are called, but they are chocolate-dipped rolled waffle cookies)
16 ounces cream cheese, softened
3/4 cup brown sugar, firmly packed
1 tablespoon unflavored gelatin (1 envelope of Knox unflavoured gelatin. If using sheet gelatin, use appropriate quantity to set 2 c)
1/2 cup Amaretto (almond liqueur)
1 cup whipping cream
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate

Preparation

If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
Beat the cream cheese and brown sugar together until smooth.
Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
Blend the warm gelatin into the cheese mixture.
Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
Chill for at least 4 hours.
Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!