Apricot Cheesecake

• 1 c. dried apricots
• 1 c. gingersnap crumbs
• 3 Tbsp. unsalted butter, melted
• grated zest of 1 orange
• 3 (8 oz.) pkg. cream cheese
• 3/4 c. sugar
• 4 large eggs
• 1/2 c. sour cream

1. Simmer the apricots in water for 30 minutes, then drain. Preheat oven to 350u0b0.
2. Butter an 8 or 9-inch spring-form pan.
3. Toss the gingersnap crumbs with the melted butter in small mixing bowl. Press crumbs over the bottom and 1-inch up the side.
4. Puree the apricots with the orange zest in food processor fitted with the steel blade.
5. Beat cream cheese and sugar in large mixing bowl until smooth.
6. Beat in eggs one at a time.
7. Gently fold in sour cream and apricot puree until completely blended.
8. Pour into spring-form pan.
9. Bake until center is firm, 50 to 60 minutes. Cool on wire rack, then refrigerate until chilled.
10. Top with fruit, if desired.

apricots, gingersnap crumbs, unsalted butter, orange, cream cheese, sugar, eggs, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421720 (may not work)