1 c. graham cracker crumbs
3 tbsp. butter, melted
1 (17 oz.) can unpeeled apricot halves
2 (8 oz.) pkg. cream cheese, cut up & softened
1/2 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. vanilla
4 eggs
2 tbsp. sugar
1 1/2 tsp. cornstarch
2 tbsp. orange liqueur or orange juice

Combine the crumbs and melted butter. Pat onto bottom and 1 1/2 inches up sides of an 8 inch springform pan. Bake in a 300 degree oven 15 minutes; cool. Drain apricots, reserving syrup. Remove 4 apricot halves and 1/3 cup of the syrup; set aside.

In blender container or food processor bowl place remaining apricots and syrup. Cover and blend until smooth. Add cream cheese, the 1/2 cup sugar, the flour and vanilla. Blend until mixture is creamy. Add eggs all at once; blend just until mixed.

Turn into crumb-lined pan. Bake in a 300 degree oven for 50-55 minutes or until center appears set. Remove from oven; cool on wire rack 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes more; remove sides of pan.

For glaze: In a small saucepan combine the 2 tablespoons sugar and the cornstarch. Stir in the reserved syrup. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Cut up the reserved apricots; stir into the thickened mixture along with liqueur. Cover surface with waxed paper; cool 15 minutes. Spread glaze atop. Chill. Makes 12 servings.