1 1/2 c. crushed graham crackers
2 1/2 tbsp. sugar
1 tsp. cinnamon
1/3 c. melted butter

FILLING:

1 lb. cream cheese
1 c. sugar
4 eggs, separated
1/2 c. plain flour
1 c. cream
1 1/2 tsp. grated lemon rind
2 tbsp. lemon juice
3/4 tsp. vanilla
1/2 c. chopped dried apricots
1/2 c. sugar
1 1/4 c. water

1. Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan.

2. Soften the cream cheese and beat in the sugar until smooth.

3. Add the egg yolks one at a time, beating well after each addition.

4. Add the flour and mix well.

5. Whip the cream and gently fold in with the lemon rind, lemon juice and vanilla.

6. Beat the egg whites until stiff and fold into the cream cheese mixture.

7. Soak the apricots in the water for 1/2 hour. Add sugar and simmer until tender. Sieve through a fine strainer. Cool.

8. Pour half the cream cheese mixture into the prepared crust. Spoon the apricot puree over it, then pour on the other half of the cheese mixture. Mix with a knife a few times to create a marble pattern.

9. Bake in a 325 degree oven for about 1 hour. Turn off heat and leave in the oven for another hour, then chill in the refrigerator. Serves 8-10.