Instructions: For The Crust:
Mix the gingersnap crumbs with the melted, butter in a bowl. Pat over the bottom and up side of a 9-inch springform pan.

For The Filling:
Place the apricots in a saucepan with water to cover. Simmer for 20 minutes to soften; drain.

Puree the apricots with the orange zest in a food processor.

Beat the cream cheese in a mixer bowl until light and fluffy. Add the sugar, beating at low speed until smooth. Add the eggs 1 at a time, beating well after each addition.

Fold in the sour cream and the apricot puree. Spoon into the prepared crust.

Bake at 325 degrees for 50 to 60 minutes or until set. Cool on a wire rack. Chill for 8 hours or longer before serving.

Note:
Use gingersnap crumbs with this cheesecake for a delicious complement to the apricots.

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