Preheat oven to 230 C / Gas 8. Wrap the outside of a 25cm springform cake tin with foil.
In a large bowl, beat together cream cheese, sugar and cornflour until smooth. Beat in eggs one at a time. Beat in soured cream and 110g melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
To make base: Combine macaroons and 150g melted butter. Blend thoroughly. Place most of the base mixture in the bottom of the springform tin. Pour cheese mixture over base, and sprinkle the remaining base mixture on top of cheese mixture.
Place springform tin in a roasting tin, and set it in the oven. Fill roasting tin with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.