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
 * ⅓ 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
 * ⅓ cup amaretto

Topping

 * 1 x 8-ounce container sour cream
 * 1 tablespoon sugar
 * 1 tablespoon amaretto
 * grated milk chocolate for garnish
 * toasted almond slices for garnish

Crust

 * 1) 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 spring-form pan.

Filling

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

Topping

 * 1) Blend sour cream, sugar and amaretto.
 * 2) Spoon over cheesecake; bake an additional 10 minutes.
 * 3) Cool.
 * 4) Refrigerate at least 8 hours or overnight.
 * 5) Garnish with grated chocolate and toasted almond slices.