Infuse your cream with coffee by heating up your cream and stirring in your coffee until it dissolves but make sure your cream doesn't start to bubble. The pour your coffee unfused cream into a glass and put it in the fridge to cool while you get your base ready.
Smash your amaretti biscuits with something hard like a rolling pin. You don't need to get them to a fine crumb. Watch my video below to see how big I left my biscuits. Then add your biscuits to a bowl and stir in your melted butter. The butter is going to act like a glue and hold all your biscuits together so make sure you get butter over every bit of biscuit then transfer the whole lot to a lined springform pan and press your biscuits as flat as you can with the back of a spoon. The tighter you get it the less likely your base will crumble when you cut in to serve it.