Eggnog Cheesecake

1 1/2 cups graham cracker crumbs.
1 tablespoon sugar.
1/3 cup melted butter or margarine .
5 egg yolks.
2 teaspoons rum extract.
1/3 cup sugar.
1 package (15 ounces) ricotta cheese.
1 cup cream, whipped.
1/2 cup (4 ounces) candied whole red cherries, coarsely chopped.
1/2 cup (4 ounces) candied whole green cherries, coarsely chopped.
1/4 cup coarsely chopped toasted almonds.

Combine graham cracker crumbs and 1 tablespoon sugar in bottom of ungreased 81/4-inch springform pan; mix in butter. Pat mixture on bottom and 1/2-inch up side of pan. Beat egg yolks and rum extract in large mixing bowl until thick and light in color, 3 to 5 minutes. Beat in 1/3 cup sugar gradually. Process ricotta cheese in food processor or blender until very smooth; stir into yolk mixture. Fold whipped cream into yolk mixture; fold in glace fruits and almonds. Pour mixture into springform pan. Freeze until firm, 8 hours or overnight. Let cheesecake stand at room temperature 5 to 10 minutes. Carefully loosen cheesecake by running sharp knife around sides; remove side of pan. Return to freezer until serving time.

Makes 12 servings.