48 single amaretti, Italian macaroons
1/2 c. graham cracker crumbs
1/2 c. melted butter
1 1/2 tbsp. unflavored gelatin
3 tbsp. cold water
1/2 c. sugar
1 c. hot double strength coffee
30 oz. ricotta cheese
1 tsp. brandy
2 c. heavy cream
Dash cinnamon
1/4 c. toasted, sliced almonds

Crush amaretti. Reserve 1/2 cup of crumbs. Transfer remaining crumbs to a bowl. Add graham cracker crumbs. Stir in butter. Press mixture on bottom and half way up sides of a greased 10 inch spring form pan. Bake in preheated 400 degree oven 5 minutes. Cool.

Sprinkle gelatin over cold water to soften. Stir soaked gelatin and sugar into hot coffee. Stir to dissolve sugar. Cool slightly. Add ricotta cheese and beat until smooth. Stir in brandy. Whip 1 cup of cream stiff. Fold cream into cheese mixture. Pour half of mixture into cooled crust.

Sprinkle with reserved crumbs and top with remaining cheese mixture. Chill, covered, overnight. To serve loosen spring form and remove. Whip remaining cream and spoon in mounds around edge of cheesecake. Sprinkle with almonds. Serves 8.