For the Crust: Make your Oreos cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin. Combine Oreos, melted butter, sugar and extract in a bowl and mix. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Place in freezer to hardened.
For the Filling: Preheat Oven at 350°F Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the sugar and cocoa powder slowly, and continue to beat until creamy. Add in extract and Amaretto liquers and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.
Pour the mixture into your crust and use offset spatula to smooth out the batter. Bake for 1 hour or until center jiggles.
Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set before removing sides. Serve and enjoy your Chocolate Fudge Cheesecake