Apricot Almond Cheesecake - serves 14

Crust:
1 1/2 cup graham cracker crumbs
1/2 cup slivered almonds, coarsely ground
2 tbsp brown sugar
1/3 cup margarine, melted

Filling:
4 oz dried apricots
1/2 cup water
1/2 cup sugar
1 cup sugar
16 oz Cream cheese, softened
8 oz dairy sour cream
1 tsp almond extract
3 eggs

Dried apricots give a zesty flavor to this creamy cheesecake.
Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press mixture in bottom and 2 inches up sides of 9-inch spring-form pan. Set aside.
In medium saucepan, combine apricots and 1/2 cup water. Cook covered over low heat 15 minutes or until apricots are tender. Stir in 1/2 cup sugar.
Puree in blender container or food processor bowl with metal blade. Blend until mixture is smooth. Set aside to cool.
In large bowl, beat together 1 cup sugar, cream cheese, sour cream and almond extract. Add eggs 1 at a time, beating well after each addition.
Beat until smooth and creamy. Blend 1 cup cream cheese mixture with apricot puree. Pour remaining cream cheese mixture into pan. Carefully drop spoonfuls of apricot mixture randomly over cream cheese. Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
Bake at 350 degrees F. for 60 to 70 minutes or until center is set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature on cooling rack.
Carefully remove sides of pan. Cover; refrigerate at least 24 hours before serving. Store in refrigerator.