Description Edit

Makes 10 servings.

Ingredients Edit

Directions Edit

Combine cracker crumbs, almonds, Sugar and butter in medium mixing bowl. Press into buttom and one inch up sides of ungreased 9-inch springform pan.

Combine rice, sour cream and butter in food processor or blender until well blended; set aside.

Beat ricotta cheese, cream cheese and Sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla and reserved rice mixture. Pour filling into prepared crust. Bake at 350 degrees 1 hour and 5 minutes. Turn oven off and leave cheesecake in oven an additional 2 hours. (Do not open oven door.) Cool. Refrigerate at least 8 hours or overnight.

Combine sour cream, Sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.

Other Links Edit

See also Edit

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