1 tbsp. butter
1/3 c. graham cracker crumbs
1/2 c. sugar
1/4 c. cornstarch
1 (15 oz.) container Ricotta cheese
3 eggs
2 c. half and half or light cream
1 tbsp. vanilla extract
3/4 c. chopped toasted almonds

Preheat oven to 350 degrees. Grease bottom and sides of 10 inch pie plate or 9 inch square baking pan with 1 tablespoon of butter. Add crumbs and tilt to coat bottom and sides of pan.

In medium bowl, combine sugar and cornstarch. With wire whisk, beat in Ricotta until blended. Beat in eggs, one at a time. Whisk in remaining ingredients except almonds. Pour into prepared pan and sprinkle almonds evenly over top. Bake 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack; refrigerate at least 4 hours before serving. Makes 8 servings.

Preparation time: 10 minutes. Baking time: 1 hour. Chilling time: 4 hours.