Apricot Cheesecake

SERVES: 24  COOK TIME: 20 minutes  TOTAL TIME: 3 hours 20 minutes

Ingredients

Crust:

18 Graham Crackers

1/4 teaspoon Salt

2 tablespoons Sugar

3 cups Flour

1/2 cup Butter

Cake:

2 packages cream cheese

1/2 cup sour cream

3/4 cup sugar

1/2 tsp vanilla extract

2 large eggs

Instructions

To prepare, preheat oven to 350F. In a food processor, add graham crackers, sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. With a flat-bottomed utensil, press crumbs evenly into a 9x13 inch baking pan and bake for about 15 minutes. Take out and let cool on a wire rack, while you make the cake. Reduce heat to 325 degrees F. In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth, then add sugar and beat again until smooth. Add vanilla and pinch of salt and beat again. Add eggs and beat until smooth, scraping down bowl as needed. Pour this mixture into the pan with the cooled crust and smooth the top. Randomly drop small spoonfuls Solo Foods Apricot Cake and Pastry Filling onto the cake. With a skewer or thin-bladed knife, gently swirl the apricot. Bake in the oven for about 25 minutes. Let cool, then refrigerate until chilled and firm before cutting into squares, about 2 hours.

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