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1
Preheat oven to 375* Coat a 9x3'' springform pan with cooking spray.
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2
Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
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3
CRUST: Knead flour into cookie dough until just combined; knead in almonds.
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4
Using measuring cup press dough onto bottom of the pan.
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5
Bake 10-12 minutes or until browned.
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6
Cool on rack and reduce oven temperature.
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7
to 325* CHEESECAKE: Meanwhile, line colander with paper towels; place on plate.
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8
Place ricotta cheese in colander on towels and dry slightly for 15 minutes.
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9
In microwave safe bowl combine raisins and amaretto.
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10
Microwave on High for 30-45 seconds until hot; let stand to plump.
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11
At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
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12
Add eggs and ricotta cheese; beat until blended, 2-3 minutes.
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13
Batter will be thin.
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14
Add sour cream, flour, vanilla and salt; beat 1 minute.
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15
Stir in chips and reserved raisins with amaretto.
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16
Pour batter into pan.
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17
Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
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18
Cool completely on rack.
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19
Run knife around edge of cake to loosen.
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20
Cover;refrigerate 8 hours.
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21
TOPPING: At medium-high speed beat cream and sugar until soft peaks form.
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22
If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
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23
Spread cake top with remaining whipped cream.
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24
Pipe cream around top edge of cake or mound with spoon.
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25
Garnish with chips and almonds if you prefer.
