APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Set aside 5 apricot halves.
• In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
• Cover and reduce heat to a simmer, simmering 10 minutes.
• Combine crumbs and melted butter.
• Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
• In a food processor puree the cooked apricots and the water until smooth.
• Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
• Whirl until smooth.
• Scrape mixture into prepared pan.
• Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
• Mix the yogurt cheese OR sour cream with the 1 T.
• white sugar.
• Spoon onto cake and spread to cover top.
• Bake for 5 minutes more.
• Run a thin bladed knife between the cake and the pan rim.
• Chill cake in the fridge until cool.
• Remove rim.
• Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
• Cut the 5 apricot halves in half and place evenly around the rim of cake.
• Chill for 1 hour more and serve.