Jamaican Rice Cheesecake

Description
Makes 10 servings.

Crust

 * 1¼ cups graham cracker crumbs
 * 1 cup finely chopped almonds
 * ¼ cup sugar
 * ⅓ cup butter or margarine, melted

Filling

 * 2 cups cooked rice
 * 1½ cups sour cream
 * ½ cup butter or margarine, melted
 * 1 15-ounce container ricotta cheese
 * 1 8-ounce package cream cheese, softened
 * 1½ cups sugar
 * 4 eggs
 * ¼ cup rum
 * 1 teaspoon vanilla extract

Topping

 * ¾ cup sour cream
 * 2 tablespoons sugar
 * ½ teaspoon vanilla extract
 * fresh fruit for garnish

Crust

 * 1) Combine cracker crumbs, almonds, sugar 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, sour cream and butter in food processor or blender until well blended; set aside.
 * 2) Beat ricotta cheese, 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 rum, vanilla and reserved rice mixture.
 * 5) Pour filling into prepared crust.
 * 6) Bake at 350°F for 1 hour and 5 minutes.
 * 7) Turn oven off and leave cheesecake in oven an additional 2 hours (do not open oven door)
 * 8) Cool.
 * 9) Refrigerate at least 8 hours or overnight.

Topping

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