Apricot Cheesecake with Macadamia Crust

• Base
• 100g sweet biscuit, crushed
• 1/2 tablespoons desiccated coconut
• 120g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup cream
• 1/2 cup caster sugar
• 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 2 teaspoons vanilla essence
• 2 eggs, lightly beaten
• 440g can apricots, drained and chopped
• 100g macadamia nuts, toasted, chopped
• 2 tablespoons shredded coconut

1. Combine biscuits, coconut and butter.
2. Press into the base a of a lined 22cm springform tin.
3. Chill.
4. Beat Philly*, cream, sugar, lemon rind and essence until smooth.
5. Add eggs and beat until combined.
6. Arrange the apricots over the prepared base and pour over the filling.
7. Top with nuts and shredded coconut.
8. Bake at 150C for 60 minutes.
9. Allow to cool for 1 hour in oven.
10. Refrigerate for 4 hours before serving.

base, sweet biscuit, coconut, butter, filling, cream cheese, cream, caster sugar, lemon rind, vanilla essence, eggs, nuts, coconut

Taken from www.kraftrecipes.com/recipes/apricot-cheesecake-macadamia-crust-103183.aspx (may not work)