Instructions: Early in day or a day ahead: prepare apricot puree. In a 1 quart saucepan, over Medium-High heat, heat apricots, 1/2 cup sugar and 3/4 cup water to boiling. Cook, stirring occasionally, until all liquid evaporates. In food processor with knife blade atavhed blend apricot mixture until smooth. Or mash in saucepan with potato masher. Refrigerate until cooled completely.

Meanwhile, in 2 quart saucepan, with wire whisk or fork, mix cornstarch and currant jelly until blended. Over Medium heat, cook jelly mixture until melted and smooth, stirring occasionally. Stir in cranberries. Heat to boiling. Cook, stirring occasionally until cranberry skins pop, about 4 minutes. Remove saucepan from heat. Stir in cherries. Cover & refrigerate until ready to use.

Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham cracker crumbs and margarine or butter. Press mixture onto bottom and up side of pan. Evenly spread apricot puree over bottom of crust in pan.

In large bowl, with mixer at medium speed, beat cream cheese until smooth.

Slowly beat in 1 1/4 cup sugar. Add vanilla and eggs. Beat for 2 minutes, scraping bowl often with rubber spatula.

Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake 50-55 minutes until just beginning to brown around the edge. Center of cheesecake may appear loose. Cool cheesecake in pan on wire rack. Cover pan and refrigerate cheesecake at least 6 hours or until well chilled.

To serve, carefully remove side of springform pan. Spoon cranberry-cherry topping on top of cheesecake.

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