Before you start, preheat your oven to 320ºF (160ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set these aside.
To make the crust, add the cookies to a food processor and pulse until you have a uniform fine crumb. Then, add the remaining ingredients until the mixture looks like coarse sand.
Press the crumbs into your lined baking pan and even it out with the back of a flat cup or measuring spoon. Then, partially bake the crust for 8 minutes. Once baked, remove it from the oven and allow it to cool at room temperature.
For the cheesecake filling, beat together the cream cheese and mascarpone in a large mixing bowl. You can also add the sugar so that it dissolves as you beat the soft cheeses. Beat for roughly 3 minutes or until the mixture becomes fluffy.
In a separate small bowl, whisk together the Amaretto liqueur and the cornstarch to make a smooth slurry. Then, add the slurry to your beaten cream cheese mixture along with the vanilla extract and fine salt.
Once mixed well, add one egg to the mixture. Beat well until it has almost been fully incorporated. Then, add another egg. Repeat the process until the final egg has been added.
Make sure to been mixing until you have a smooth uniform cheesecake batter.
Pour your smooth batter into the Amaretti-lined crust. Do not bang the cake pan on the sides. it will remove any air bubbles and create a flat dense cheesecake.
Bake the cheesecake in your preheated oven for roughly 1 hour. Only the center two inches should jiggle if you shake it.
Then, switch the oven off and allow the cheesecake to cool for 1 hour. Remove it from the oven and allow it to cool completely at room temperature.
Finally, wrap the entire cheesecake in plastic wrap and allow it to set inside the fridge for at least 8 hours. We recommend leaving it in overnight to ensure it sets correctly.
Step 4: Make the White Chocolate Frosting
While your cheesecake is setting, about 30 minutes before you want to decorate it, start making your frosting and garnishes.
To make this frosting, first, melt together the cream and white chocolate in a heavy-bottomed saucepan. Stir until you have a smooth mixture. Allow this mixture to cool.
In a separate bowl, beat the softened butter on a low speed for roughly 30 seconds or so. Add the vanilla and make sure everything is well combined. Then, add the cooled white chocolate mixture and keep mixing on a low speed. Make sure to scrape the sides to ensure everything is evenly incorporated.
Finally, add the sifted powdered sugar one cup at a time. Continuously scrape down the sides while making the frosting.
To assemble the cheesecake, first, carefully remove it from the springform cake pan. Then, place it on a cake platter or another serving board.
Frost the cheesecake however you'd like. We love piped details around the edges that will enclose your white chocolate garnishes.
Then, garnish the cheesecake with your decorations however you see fit. It will largely depend on the type of garnishes you have.