Amaretto-Ricotta Cheesecake

• 6 almond biscotti (about 7 ounces)
• 1/4 cup sugar
• 1 large egg white
• 1 (15-ounce) carton part-skim ricotta cheese
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2/3 cup sugar
• 1/4 cup amaretto (almond-flavored liqueur)
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 large egg white

1. Preheat oven to 375u0b0.
2. Place biscotti in a food processor; process until fine crumbs form to yield 1 1/3 cups. Add 1/4 cup sugar; process until blended. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.
3. Bake at 375u0b0 for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350u0b0.
4. Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add flour, egg, and 1 egg white, beating just until blended. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.
5. Bake at 350u0b0 for 45 minutes. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.
6. Note: Before chilling cheesecake, place a paper towel over pan before covering with foil. This will catch the condensation that forms around the cheesecake while it's in the refrigerator. You may substitute 1/2 teaspoon almond extract plus 1/4 cup water for the amaretto, if desired.

almond biscotti, sugar, egg white, ricotta cheese, cream cheese, sugar, flour, egg, egg white

Taken from www.myrecipes.com/recipe/amaretto-ricotta-cheesecake (may not work)