Amaretto Rice Cheesecake

Description
Makes 12 to 16 servings

Ingredients

 * 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
Crust: Combine cracker crumbs, almonds, sugar, cinnamon and butter in medium mixing bowl. Press into bottom and one inch up sides of ungreased 9-inch springform pan.

Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside. Beat cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in amaretto and reserved rice mixture. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes.

Topping: Blend sour cream, sugar and amaretto. Spoon over cheesecake; bake an additional 10 minutes. Cool. Refrigerate at least 8 hours or overnight. Garnish with grated chocolate and toasted almond slices.