18 graham crackers
2 T sugar
1/4 t salt
1 c sugar (divided)
1/2 c butter (melted)
4 apricots, cut into eighths
1 T lemon juice
16 ounces cream cheese, room temperature
1/2 c sour cream, room temperature
1/2 t vanilla extract
2 eggs, room temperature and lightly beaten
Crush graham crackers into fine crumbs. Place crumbs in bowl stir in 2 T sugar and 1/4 t salt, stir in melted butter until crumbs are moistened. Press crumbs into a 9×13 inch baking pan. Bake at 350 degree for 15 minutes. Cool crust on a wire rack. Reduce oven to 325 degrees.
In a saucepan, over medium high heat bring apricots, 1/4 c sugar and salt to a boil, stirring until sugar dissolves. Reduce heat and simmer, stir frequently, until mixture is shiny, about 10 minutes. In blender, puree apricot mixture, lemon juice and 1 T water.
In a bowl beat cream cheese and sour cream until smooth. Add 3/4 c sugar and beat until smooth. Beat in vanilla and pinch of salt. Add eggs and beat until smooth. Pour cream-cheese mixture into cooled crust.
Drop small spoonfuls of apricot puree on cream-cheese mixture. Gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly on wire rack, then refrigerate until firm before cutting.
