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Description Edit

Makes 12 to 16 servings

Ingredients Edit

Crust Edit

Filling Edit

Topping Edit

Directions Edit

  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.

See also Edit

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