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1
Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
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2
Preheat oven to 350u00b0. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
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3
Pour into a greased 10-in. springform pan. Place on a
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4
. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.
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5
In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
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6
Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
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7
For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
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8
Top cheesecake with almonds and sugared cranberries.
