1 (9 inch) pie shell, baked
1 (8 oz.) cream cheese, soft
2/3 c. sugar
1 1/2 tsp. vanilla
3 tbsp. heavy cream
3 ripe kiwi fruit
1/4 c. apricot preserves
1 tbsp. water

Combine cream cheese, sugar, vanilla, and cream until smooth. Spread in cooled pastry shell. Peel and thinly slice kiwi fruit. Place on top of cream cheese mixture. Combine preserves and water in small saucepan and heat until preserves melt. Cool the glaze slightly, stirring occasionally. Spoon glaze over kiwi fruit. Chill until ready to serve. Serves 6-8.