Serves: 5
Total Calories: 761

Crust:
1/4 cup butter or margarine
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup flour
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Apricot Filling:
3/4 cup dried apricots
2 tablespoons sugar
1/2 cup water
2 tablespoons amaretto
1 teaspoon lemon juice
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Cream Cheese Filling:
2/3 cup sugar
2 tablespoons flour
1/8 teaspoon salt
3 (8-ounce) packages cream cheese, room temperature
2 eggs, room temperature
1/4 cup amaretto
1 tablespoon vanilla
1 cup whipping cream, unwhipped

Crust:
Preheat oven to 325°. In large bowl, beat margarine until soft. Gradually add sugar and beat until light and fluffy. Add vanilla. Stir in flour. Flour fingers and press dough on bottom of 9-inch ungreased springform pan. Bake until golden brown (about 8 -10 minutes). Cool.

Apricot Filling:
Bring to boil and cook for 5 minutes. Purée in blender. Cool to room temperature.

Cream Cheese Filling:
Combine sugar, flour, and salt. Mix well. Add cream cheese with mixer at medium speed. Mix until smooth and well blended. Add eggs, amaretto, and vanilla. Mix until blended. Stir in cream. Pour all on crust. Drop Apricot Filling by teaspoonfuls into cream cheese mixture and press down until covered. Bake 1 hour. Run spatula around edges and cool for 1 hour. Remove rim. Refrigerate 4 - 5 hours before cutting. Can top with hot apricot preserves.

Nutritional Facts:

Serves: 5
Total Calories: 761
Calories from Fat: 523

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