For the cheesecake, beat cream cheese, melted butter, amaretto and cream until fluffy. Mix well with flour, cornstarch, salt and the yolks.
Beat the egg whites with the baking powder and sugar until stiff and gently fold into the cheese mixture. Pour the batter into the springform pan lined with baking paper.
Place the springform pan in a larger pan, pour 2-3 fingers of water into it. Bake at 160 °C for about 70 minutes. Let cool completely before serving.
For the sauce, chop the rosemary very finely. Mix the blackberries with all the ingredients and simmer in a saucepan over low heat for a few minutes.
Serve the cheesecake with the sauce.
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