1 c. gingersnap crumbs
3 tbsp. unsalted butter, melted
1 c. dried apricots (simmered 1/2 hour in water to cover & drained)
Grated peel of 1 orange
1 1/2 lb. cream cheese, room temperature
3/4 c. granulated sugar
4 lg. eggs
1/2 c. sour cream

Fruit Topping: 3 cups fresh strawberries roughly pureed or chopped and mixed with 3 tablespoons granulated sugar.

1. Toss gingersnap crumbs with melted butter. Press crumbs into bottom of pan, 1/2 to 1 inch up sides of buttered 8 or 9 inch spring pan. Set aside. Puree drained apricots with orange peel in food processor fitted with steel blade and set aside.

2. In large mixing bowl, beat together cream cheese and sugar until very smooth and creamy. Best in eggs, one by one beating well after each addition. Fold in gently sour cream and apricot puree until completed mixed. Pour batter into prepared springpan.

Heat oven to 350 degrees. Bake 50 minutes to 1 hour or until center of cheesecake is firm when touched lightly. Cool on rack and then chill in refrigerator. Top with fruit (strawberry).