Jamaican Rice Cheesecake

Description
Makes 10 servings.

Ingredients

 * Crust:
 * 1 1/4 cups graham cracker crumbs
 * 1 cup finely chopped almonds
 * 1/4 cup sugar
 * 1/3 cup butter or margarine, melted
 * Filling:
 * 2 cups cooked rice
 * 1 1/2 cups sour cream
 * 1/2 cup butter or margarine, melted
 * 1 15-ounce container ricotta cheese
 * 1 8-ounce package cream cheese, softened
 * 1 1/2 cups sugar
 * 4 eggs
 * 1/4 cup rum
 * 1 teaspoon vanilla extract
 * Topping:
 * 3/4 cup sour cream
 * 2 tablespoons sugar
 * 1/2 teaspoon vanilla extract
 * Fresh fruit for garnish
 * 1/2 teaspoon vanilla extract
 * Fresh fruit for garnish

Directions
Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into buttom and one inch up sides of ungreased 9-inch springform pan.

Combine rice, sour cream and butter in food processor or blender until well blended; set aside.

Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla and reserved rice mixture. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes. Turn oven off and leave cheesecake in oven an additional 2 hours. (Do not open oven door.) Cool. Refrigerate at least 8 hours or overnight.

Combine sour cream, sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.