Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 cup graham cracker crumbs
1 cup finely chopped almonds
2 tablespoons sugar
1 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2 cups cooked rice
1 15-ounce container ricotta cheese
1 8-ounce package cream cheese, softened
1 cup sugar
1/3 cup amaretto
1 8-ounce container sour cream
1 tablespoon sugar
1 tablespoon amaretto
Grated milk chocolate for garnish
Toasted almond slices for garnish
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.
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 degrees 1 hour and 5 minutes.
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.