Chocolate, rice-enriched cheesecake in a nut-graham cracker crust with a sour cream topping.

Chocolate Rice Cheesecake

Nut Crust:
3/4 cup graham cracker crumbs
2/3 cup finely chopped walnuts
2 tablespoons granulated sugar
1/4 cup melted butter or margarine

Filling:
12 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
Dash of salt
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups cooked rice
1 8-ounce bar milk chocolate, melted*
1/2 cup chopped walnuts for garnish

Sour Cream Topping:
1/2 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

1. Nut Crust: Combine crumbs, walnuts and sugar in small bowl. Add butter; mix well. Press mixture into bottom and sides of 9-inch springform pan.
2. Filling: Beat cream cheese in large bowl until light and fluffy. Combine sugar, cocoa and salt; add to cream cheese. Beat in eggs and vanilla. Add rice and chocolate; beat just until blended. Do not overbeat. Beat in eggs and vanilla. Add rice and chocolate; beat just until blended. Do not overbeat. Pour into Nut Crust. Bake at 325°F (160°F) for 40 minutes. Without opening door, turn off oven. Cool in oven 30 minutes, then remove. Cool in refrigerator 8 hours.
3. To serve, spread Sour Cream Topping over top and sprinkle with walnuts.
4. Sour Cream Topping: Combine sour cream, sugar and vanilla in small bowl; blend well.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.