Apricot Cheesecake Bars

• 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

1. Preheat the oven to 350u0b0F. Line a 12 x 8-inch baking pan with parchment paper, extending paper 1 inch above long sides for handles.
2. 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 325u0b0F.
3. 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.
4. 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.
5. Bake 25-30 mins, until just set in center. Cool in pan 10 mins. Cover. Refrigerate 2 hours, until firm.

graham crackers, sugar, butter, cream cheese, sour cream, vanilla, eggs, apricot halves, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33671 (may not work)