Recipe - Apricot Cheesecake

1 One half cup Graham cracker crumbs
3 tablespoon Sugar
One fourth cup Butter
FILLING:
2 (17 oz.) cans apricot
Halves
1 Env plus 1 tsp. plain
Gelatin
1/3 cup Cold water
3 lg Eggs, separated
2 teaspoon Vanilla
One half cup Sugar
2 pack (8 oz.) cream cheese,
Softened
GLAZE:
1 cup Apricot syrup (reserve from
Can)
3 tablespoon Sugar
1 tablespoon Cornstarch
One fourth teaspoon Vanilla

Mix crust ingredients together and press into bottom and against
sides of a 9 inch springform pan. Bake in a 350 degree oven for 10
minutes. Cool before filling. Drain apricots, saving syrup. Sprinkle
gelatin over cold water in top of double boiler; let stand 5 minutes.
Mix in lightly beaten egg yolks and One fourth cup apricot syrup. Place over
hot water; cook, stirring, until slightly thickened, about 10
minutes. Remove from heat, stir in vanilla and cool to lukewarm.
Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2
cups. Save remaining 1/2Three fourths cup apricot halves for topping. Beat egg
until it forms a stiff meringue. Set aside. With same beater, beat
cream cheese with egg yolk mixture and pureed apricots. Fold in
meringue; pour into crust. Chill several hours until firm. While cake
is chilling, prepare Apricot Glaze. Combine all ingredients in a
saucepan and cook over mediumhigh heat until mixture comes to a boil
and thickens. Cool slightly before glazing cheesecake. Trim top of
cake with remaining apricot halves and the Apricot Glaze.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip