Jamaican Rice Cheesecake

Ingredients

Crust

• 1 1/4 cups Graham cracker crumbs
• 1 cup finely chopped almonds
• 1/4 cup granulated sugar
• 1/3 cup butter, melted

Filling

• 2 cups cooked rice
• 1 1/2 cups sour cream
• 1/2 cup butter, melted
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups granulated 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

Instructions

Crust

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

Filling

1. Combine rice, sour cream and butter in food processor or blender until well blended; set aside.
2. Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy.
3. Add eggs, one at a time, beating well after each. Blend in rum, vanilla extract and reserved rice mixture. Pour filling into prepared crust.
4. Bake at 350 degrees F for 1 hour and 5 minutes.
5. Turn oven off and leave cheesecake in oven an additional 2 hours (do not open oven door).
6. Cool.
7. Refrigerate at least 8 hours or overnight.

Topping

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