CANNOLI CHEESECAKE

Steps:

• Preheat oven to 375* Coat a 9x3'' springform pan with cooking spray.
• Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
• CRUST: Knead flour into cookie dough until just combined; knead in almonds.
• Using measuring cup press dough onto bottom of the pan.
• Bake 10-12 minutes or until browned.
• Cool on rack and reduce oven temperature.
• to 325* CHEESECAKE: Meanwhile, line colander with paper towels; place on plate.
• Place ricotta cheese in colander on towels and dry slightly for 15 minutes.
• In microwave safe bowl combine raisins and amaretto.
• Microwave on High for 30-45 seconds until hot; let stand to plump.
• At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
• Add eggs and ricotta cheese; beat until blended, 2-3 minutes.
• Batter will be thin.
• Add sour cream, flour, vanilla and salt; beat 1 minute.
• Stir in chips and reserved raisins with amaretto.
• Pour batter into pan.
• Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
• Cool completely on rack.
• Run knife around edge of cake to loosen.
• Cover;refrigerate 8 hours.
• TOPPING: At medium-high speed beat cream and sugar until soft peaks form.
• If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
• Spread cake top with remaining whipped cream.
• Pipe cream around top edge of cake or mound with spoon.
• Garnish with chips and almonds if you prefer.