2 cups finely crushed butter cookies (about 30 cookies)
1/3 cup butter, melted
1 (15-1/4-ounce) can unpeeled apricot halves in heavy syrup
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 (10-ounce) jar apricot jam or preserves
1/4 cup apricot nectar
1. Preheat oven to 325 degrees F/160 degrees C.
2. For the Crust:
In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake in preheated oven for 8 to 10 minutes or until golden. Set aside.
3. For the Filling:
Drain apricot halves, reserving 3 tablespoons syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla with an electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Stir in chopped apricots. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake about 50 minutes or until center appears nearly set when cheesecake is gently shaken. Cool in pan on a wire rack for 15 minutes.
Loosen crust from sides of pan and cool cheesecake 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
4. For the Glaze:
In a small saucepan melt apricot jam (or preserves) over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving.
Makes 12-16 servings.
Source: Better Homes and Gardens
Date: April 12, 2004