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Amaretto Rice Cheesecake

Crust:
1 cup graham cracker crumbs
1 cup finely chopped almonds
2 tablespoons granulated 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 granulated sugar
4 large eggs
1/3 cup amaretto

Topping:
1 (8-ounce) container sour cream
1 tablespoon granulated sugar
1 tablespoon amaretto
Grated milk chocolate for garnish
Toasted almond slices for garnish

1. For 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.
2. For 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*F for 1 hour and 5 minutes.
3. For 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.

Makes 12 to 16 servings.

Recipe provided courtesy of the USA Rice Federation.