Apricot Cheesecake - cooking recipe

Ingredients

1 3/4 cups dried apricots
2/3 cup graham cracker crumbs
1 1/2 tablespoons melted butter
3 tablespoons apricot liqueur or 3 tablespoons brandy
3 (8 ounce) packages fat-free cream cheese
3/4 cup white sugar, plus
1 tablespoon white sugar
1 large egg
2 egg whites
1 cup yogurt cheese (in recipe data base by Di Neal) or 1 cup low-fat sour cream
1/3 cup apricot jam

Preparation

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.