Apricot Cheesecake Bars - cooking recipe

Ingredients

10 oz graham crackers, broken
1/2 cup plus 2 tbsp sugar
6 tbsp (3/4 stick) butter, melted
1 pkg (8 oz) cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/2 tsp vanilla extract
2 None eggs, lightly beaten
1 can (15 oz) apricot halves, drained
1 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Line a 12 x 8-inch baking pan with parchment paper, extending paper 1 inch above long sides for handles.
Combine graham crackers and 1/2 cup sugar in a food processor. Process to fine crumbs. Transfer crumbs to a medium bowl with butter. Mix well and press firmly into pan. Bake 15 mins. Cool completely. Reduce oven temperature to 325\u00b0F.
Beat cream cheese, sour cream, 2 tbsp sugar and vanilla in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time. Pour mixture over cooled crust.
Puree apricots and lemon juice in a food processor, until smooth. Drop tablespoonfuls of puree over cheesecake mixture. Using a skewer or thin-bladed knife, gently swirl through puree to create a pattern.
Bake 25-30 mins, until just set in center. Cool in pan 10 mins. Cover. Refrigerate 2 hours, until firm.