Crush the cookies to crumbles.
Melt the butter and mix it with the cookie crumbles.
Brush a baking form with removable edges with the sun flower oil.
Press the cookie crumbles evenly on the bottom of the baking form, and place it in the fridge for one hour.
Preheat the oven with electrical heat at 160 degrees Celsius.
Melt the chocolate and let it cool down for ten minutes.
Whip the cream cheese fluffy and smooth, add the sugar, vanilla sugar and the flour and mix well.
Add the eggs on by one while stirring.
Add the amaretto and the chocolate and mix it all together.
Pour the batter in the oven form with the bottom and place it in the middle of the oven for one hour.
Turn off the oven and open the door slightly and let the cake get cool.
Place the cake in the fridge for two hours.
Whip the sour cream and the amaretto until fluffy, and spread it evenly on top of the cake.