Preheat oven to 325 degrees F (160 C).
Crust: In a medium bowl combine crushed butter cookies and melted butter. Press mixture evenly onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes or until golden. Set aside.
For Filling: Drain apricot halves, reserving 3 tablespoons syrup. Coarsely chop apricots; set aside. In a large mixing bowl beat cream cheese, sugar, the reserved syrup, and vanilla with an electric mixer until combined. Add eggs all at once, beating on low speed just until combined. Do not overmix. Stir in chopped apricots.
Pour filling into crust-lined
pan. Place on a shallow baking pan in oven. Bake about 50 minutes in preheated oven or
until center appears nearly set when cheesecake is gently shaken.
Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of
pan and cool cheesecake 30 minutes more. Remove the sides of the pan. Le cheesecake cool completely.
Glaze: In a small saucepan melt apricot jam (or preserves) over low heat. Remove from heat; stir in the apricot nectar. Spread over cheesecake. Cover and chill in the refrigerator at least 4 hours before serving.
Contributor: Pat Ciesla.
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