Amaretto Rice Cheesecake

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

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.