Apricot Cheesecake

Apricot Cheesecake

Crust:

1/4 cup unsalted butter, melted

1-1/2 cups graham cracker crumbs

5 dried apricots*

1/4 cup water*

Filling:

1-1/2 cups granulated sugar

4 eight ounce packages cream cheese, softened

1/2 cup heavy cream

4 eggs

1/4 cup all-purpose flour

1 cup sour cream

1 tsp vanilla

1/4 cup apricot preserves*

Preheat oven to 350F. Grease sides of a springform pan. In food processor, puree dried apricots and water. In bowl, combine butter and graham cracker crumbs. Add apricot puree. Press into bottom of pan and freeze.

Beat sugar and cream cheese till smooth. Blend in cream, then add eggs one at a time. Mix in sour cream, flour, and vanilla until smooth. Pour into crust. Dollop apricot preserves on top with a spoon. Run a knife through preserves and filling to create marbling

Bake for one hour. Turn off oven and let cake stand in oven for 5 hours. Refrigerate 4 hours or overnight before serving.

*If you would prefer, omit apricots and water from crust, and substitute orange marmalade for apricot preserves.