In a small bowl, stir together candied fruit, raisins, orange peel, lemon peel, the first 2 tablespoons sugar, and rum. Let stand for 1 hour.
Meanwhile, lightly grease the bottom and sides of an 8-inch springform pan. Set aside. For crust: In a large mixing bowl, combine cake crumbs, 2 tablespoons sugar, butter, and egg yolk. Press crumb mixture onto the bottom and about 1 inch up the sides of the pan. Set the crust aside.
In a large mixing bowl, combine the ricotta cheese, ground almonds, 1/3 cup sugar, and flour. Beat in the 3 eggs until just combined. In a fine sieve, drain fruit thoroughly. Stir fruit into cheese mixture. Spoon mixture into crust-lined springform pan.
Bake in a 400 degree F oven for 20 minutes or until center appears firm.
Cool in the pan on a wire rack for 15 minutes. Loosen the crust from the sides of the pan and cool 30 minutes more. Remove the sides of the pan. Cool the cheesecake completely. Cover and chill at least 4 hours before serving.
To serve, cut the cake with a warm knife. Makes 8 servings.
You can make the cheesecake up to 2 days before serving. Ask a local bakery for cake crumbs, buy a small cake or make a quick mix and crumble.