Soak the gelatine in cold water.
For the base, place the amaretti in a plastic bag and crush with a rolling pin.
Mix the crumbs with the soft butter.
Place in a the base of a spring-form tin and flatten out with the back of a spoon. Chill in the fridge.
Put the cream cheese in a bowl.
Add the icing sugar and stir until smooth.
Whip the cream.
Heat the orange juice in a pan.
Dissolve the squeezed gelatine in the warm juice.
Stir in 2-3 tbsp of the cream cheese mixture and remove from the heat.
Add the remaining cream cheese, stirring.
Fold in the whipped cream.
Spoon into the tin and spread level.
Sprinkle over the berries and chill for at least 4 hours.