2 c. vanilla wafers
2 tbsp. melted butter

Prepare crust in food processor until wafers are fine crumbs. Measure 1 cup. Mix with melted butter with fork. Press into bottom of 9 inch spring form pan. Refrigerate until ready to use.

CHEESECAKE:

3 (8 oz.) pkgs. cream cheese (room temperature)
4 eggs
1 c. sugar
1 tsp. almond extract
Grated peel of 1 lemon

Combine cream cheese, eggs, sugar, almond extract and lemon peel in food processor or blender until smooth. Pour into springform pan and bake at 375 degree oven for 50 minutes. Cool on wire rack and refrigerate overnight.

TOPPING:

8 apricots (can use canned variety, rinse with cold water briefly)
1/2 c. sliced almonds
1/4 c. apricot jam
1 tbsp. plus 1 tsp. fresh lemon juice
10 blueberries

To prepare topping bring pan of water to boil, add apricots and time for 60 seconds. Drain and rinse with COLD water. Peel and cut apricots in half, remove pits. Set aside.

In saucepan toast almonds until lightly golden. Stir often. They will brown easily so stir often.

Remove cheesecake from pan, place on serving platter. Place strips of wax paper under the cake edges. Melt apricot jam and lemon juice over low heat. Brush over entire surface of cheesecake including sides. Press almonds onto sides of cake and arrange apricots on top. Place blueberries around the outer edge and brush the fruit with jam. Remove wax paper and refrigerate.