1/4 c. butter, melted
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 c. lemon juice
1 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 (10-12 oz.) apricot preserves for glaze
Shredded coconut

Preheat oven to 300 degrees. Mix graham cracker crumbs, butter, and sugar. Pat over bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and eggs; beat until smooth. Add lemon juice. Turn into pan and bake 55-60 minutes at 300 degrees until toothpick comes out clean.

Combine sour cream, last sugar, and vanilla. Spread over hot cheesecake and return to oven for 5 minutes. Cool. Spread apricot preserves over top and garnish with shredded coconut. Cheesecake keeps for several days in the refrigerator and actually improves in flavor.

NOTE: If apricot preserves are too thick, warm over low heat about 5 minutes to puree consistency. You can also use a blender or heat slightly in microwave oven. It is wise to put a cookie sheet or aluminum foil on rack below cheesecake while baking.