Rice Pudding Cheesecake

Heat oven to 325ºF.

Mix first 3 ingredients; press onto bottom of 9-inch springform pan.

Beat cream cheese and 1 cup sugar in large bowl with mixer until well blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.

Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Serve topped with cajeta