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DescriptionEdit

Makes 10 servings.

Ingredients Edit

Crust Edit

Filling Edit

Topping Edit

Directions Edit

Crust Edit

  1. Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl.
  2. Press into bottom and one inch up sides of ungreased 9-inch spring-form pan.

Filling Edit

  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.
  4. Blend in rum, vanilla and reserved rice mixture.
  5. Pour filling into prepared crust.
  6. Bake at 350°F for 1 hour and 5 minutes.
  7. Turn oven off and leave cheesecake in oven an additional 2 hours (do not open oven door)
  8. Cool.
  9. Refrigerate at least 8 hours or overnight.

Topping Edit

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

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