Amaretto Cheesecake with Warm Apricot Sauce

• 4 whole graham crackers/wafers
• 1/2 cup apricots, dried packed
• 2 tablespoons almonds sliced
• 15 ounces silken tofu reduced-fat, silken, drained, about 2 cups
• 8 ounces cream cheese (reduced-fat)
• 1/4 cup sour cream reduced-fat
• 23 cup granulated sugar replacement
• 2 large eggs
• 1/4 cup amaretto liqueur
• 1/4 teaspoon salt
• 10 ounces apricot preserves (jam) preferably sweetened with fruit juice
• 13 cup water
• 2 tablespoons amaretto liqueur
• 1 tablespoon lemon juice fresh
• 1 x garnish optional
• 1 cup blackberries fresh
• 4 each peaches ripe, peeled, pitted and thinly sliced
• 3 tablespoons almonds sliced, toasted
• 2 tablespoons mint leaves finely slivered fresh

1. To make cheesecake:
2. Preheat oven to 325F.
3. Lightly oil a 9-inch springform pan or coat it with nonstick spray.
4. Wrap outside of pan with a double thickness of aluminum foil to keep water out while cheesecake is baking.
5. In a food processor, combine graham crackers, apricots and almonds.
6. Process until finely ground.
7. Press evenly over bottom of prepared pan.
8. Wipe crumbs from processor bowl and blade.
9. Add tofu, cream cheese, sour cream, sugar, eggs, amaretto and salt.
10. Process until completely smooth, stopping to scrape down sides of bowl.
11. Pour over crust.
12. Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
13. Bake for about 50 minutes, or until edges are set but center still jiggles when pan is tapped.
14. Place cheesecake on a wire rack and run a knife around the edge of the pan.
15. Remove foil and let cool to room temperature, about 2 hours.
16. Refrigerate until chilled.
17. (The cheesecake will keep, covered, in the refrigerator for up to 2 days.)
18. To make sauce:
19. In a small saucepan, combine preserves, water, amaretto and lemon juice.
20. Cook, stirring, over low heat for 5 minutes, or until heated through.
21. (The sauce will keep in the refrigerator for up to 2 days.
22. Reheat before serving.)
23. Garnish cheesecake with blackberries, peaches, almonds and mint, if desired.
24. Slice and serve with apricot sauce.

graham crackers, almonds, silken, cream cheese, sour cream, sugar replacement, eggs, liqueur, salt, apricot preserves, water, liqueur, lemon juice fresh, blackberries fresh, peaches, almonds, mint

Taken from recipeland.com/recipe/v/amaretto-cheesecake-apricot-sau-48892 (may not work)