Preheat the oven to 325°F/163°C.
Butter an 8- or 9-inch springform pan and coat all sides with the finely crushed amaretti cookies. Put the pan in the freezer until ready to use.
Drain the ricotta by putting it in a linen towel and squeezing gently.
Combine the cheeses, sugar, and eggs in a food processor and pulse till thoroughly combined, six or seven pulses— do not overmix.
Add flour and salt to the chocolate pieces and candied peels to coat them so they do not stick together. Gently combine the chocolate and candied peels into the cheese mixture.
Bake until the center is barely wobbly, about 1½ hours. Turn off the oven and leave the cheesecake in for another 10 or 20 minutes; remove from the oven and allow to cool. Once cooled, place in the refrigerator for at least 4 hours before serving. To serve, run a thin-bladed knife around the outside edge of the cake. Remove the springform sides, and serve the pudding/cake off the base.