Amaretto Rice Cheesecake

Description
Makes 12 to 16 servings

Crust

 * 1 cup graham cracker crumbs
 * 1 cup finely chopped almonds
 * 2 tablespoons Sugar
 * 1 teaspoon ground cinnamon
 * 1/3 cup butter or margarine, melted

Filling

 * 2 cups cooked rice
 * 1 15-ounce container ricotta cheese
 * 1 8-ounce package cream cheese, softened
 * 1 cup Sugar
 * 4 eggs
 * 1/3 cup amaretto

Topping

 * 1 8-ounce container sour cream
 * 1 tablespoon Sugar
 * 1 tablespoon amaretto
 * Grated milk chocolate for garnish
 * Toasted almond slices for garnish

Directions

 * 1) Crust: Combine cracker crumbs, almonds, Sugar, cinnamon and butter in medium mixing bowl.
 * 2) Press into bottom and one inch up sides of ungreased 9-inch springform pan.
 * 3) Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside.
 * 4) Beat cream cheese and Sugar in large mixing bowl until light and fluffy.
 * 5) Add eggs, one at a time, beating well after each. Blend in amaretto and reserved rice mixture.
 * 6) Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes.
 * 7) Topping: Blend sour cream, Sugar and amaretto.
 * 8) Spoon over cheesecake; bake an additional 10 minutes. Cool.
 * 9) Refrigerate at least 8 hours or overnight.
 * 10) Garnish with grated chocolate and toasted almond slices.