1 1/2 c. graham cracker crumbs
3 tbsp. sugar
1/4 c. butter

FILLING:

2 (17 oz.) cans apricot halves
1 env. plus 1 tsp. plain gelatin
1/3 c. cold water
3 lg. eggs, separated
2 tsp. vanilla
1/2 c. sugar
2 pkg. (8 oz.) cream cheese, softened

GLAZE:

1 c. apricot syrup (reserve from can)
3 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. vanilla

Mix crust ingredients together and press into bottom and against sides of a 9 inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool before filling.

Drain apricots, saving syrup. Sprinkle gelatin over cold water in top of double boiler; let stand 5 minutes. Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over hot water; cook, stirring, until slightly thickened, about 10 minutes. Remove from heat, stir in vanilla and cool to lukewarm.

Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2 cups. Save remaining 1/2-3/4 cup apricot halves for topping.

Beat egg until it forms a stiff meringue. Set aside. With same beater, beat cream cheese with egg yolk mixture and pureed apricots. Fold in meringue; pour into crust. Chill several hours until firm.

While cake is chilling, prepare Apricot Glaze. Combine all ingredients in a saucepan and cook over medium-high heat until mixture comes to a boil and thickens. Cool slightly before glazing cheesecake. Trim top of cake with remaining apricot halves and the Apricot Glaze. Makes 10-12 servings.