Apricot Honey Cheesecake

• Base
• 1 cup ginger nut biscuit crumbs
• 2 tablespoons low-fat margarine, melted
• Filling
• 500g block PHILADELPHIA Light Cream Cheese, softened
• 3/4 cup sour cream
• 1/2 cup honey
• 2 x 55g eggs
• 2 tablespoons cornflour
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• 200g diced dried apricots, soaked in 1 cup water, drained

1. Combine biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill.
2. Beat Philly*, sour cream and honey using an electric mixer, until smooth.
3. Beat in eggs, one at a time, then beat in cornflour and juice until smooth.
4. Stir in the drained apricots.
5. Pour mixture into the prepared base and bake at 170C for 45-55 minutes or until just set.
6. Allow to cool in oven with door ajar.
7. Serve chilled or at room temperature.

base, ginger nut biscuit crumbs, lowfat margarine, filling, sour cream, honey, eggs, cornflour, lemon juice, dried apricots

Taken from www.kraftrecipes.com/recipes/apricot-honey-cheesecake-102821.aspx (may not work)