Jamaican Rice Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter or margarine, melted

Filling:
2 cups cooked rice
1 1/2 cups sour cream
1/2 cup butter or margarine, melted
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar
4 eggs
1/4 cup rum
1 teaspoon vanilla extract

Topping:
3/4 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Fresh fruit for garnish

Crust: Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into bottom and 1 inch up sides of ungreased 9-inch springform pan.

Filling: 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 extract and reserved rice mixture. Pour filling into prepared crust. Bake at 350 degrees F for 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.

Topping: Combine sour cream, sugar and vanilla extract; spread over cheesecake. Garnish with fresh fruit.