Crumble the cookies in a bowl, add the almond flour.
Melt the butter and add it with the cookies and stir together.
Brush a baking form with the sunflower oil, and press out the cookie mixture on the bottom of the baking form.
Place the cake bottom in the fridge for 1 hour.
Start the oven at 170 degrees Celsius.
Melt the chocolate in a casserole and take it away from the stow and let it cool down for 10 minutes.
Mix the cream cheese soft in a bowl, then add the sugar, vanilla sugar and the flour and mix it all together.
While stirring add the eggs one by one, and then add the chocolate and the amaretto, and mix well.
Take out the cake bottom from the fridge and pour the filling on the bottom.
Place the cake in the middle of the oven for 50 minutes. Try the cake and make sure the cake is a bit sticky in the middle when you take it out.
Let the cake cool down in room temperature, and then place it in the fridge for minimum 2 hours.
Whip the sour cream fluffy and add the amaretto liqueur and mix it 1 more minute.
Place the topping evenly on the cake, and it is time to serve it.