Amaretto Cheesecake

Made this for a Christmas thing I went to this morning. I decided to try a different cheesecake base and am still not sure if I like this better or not. It is really creamy, almost custardish, so depends on your texture preference. There wasn't much left to bring home, so I guess that is a good thing.

For the crust I used Healthy Valley Rice Bran crackers. Now these say "gluten free ingredients" on the box, so I use them, but have talked to other GF people who don't quite trust that labeling.......so whatever.......you can use a box of Kinnikinik K-Kritter cookies, or whatever animal cracker you have found as a substitute....jsut run them through the food processor to make fine crumbs.

so, on to the recipe....

1 1/2 cups (or one box) cookie crumbs, finely crushed in food processor
6 tbsp butter, melted
1/3 cup powdered sugar

16 oz Ricotta cheese
16 oz cream cheese, softened
4 eggs
1/3 cup Amaretto liquer
1/2 cup white sugar
3 more egg yolks
1 tsp vanilla
fresh berries (I had raspberries on hand)

Mix crumbs, powdered sugar and butter in greased (or buttered) 10" springform pan. Press partially up sides and covering bottom of pan. Chill.

Preheat oven to 325. Place a pan of water in oven during preheating and leave in during bake time. Beat Ricotta and cream cheese together until smooth. Add eggs, yolks, sugar and vanilla, beating well after each addition until smooth. Pour mixture into prepared springform pan. Place a sheet of foil under pan and onto a cookie sheet, put in oven. Bake 1 hour and 15 minutes to 1 hour and 25 minutes (depending on the oven). Turn off oven and let sit until cool. Place in refridgerator and chill. Before serving, remove springform pan and pile on the berries. Enjoy!!!