Apricot Crisp Cheesecake

Ingredients

• Cinnamon (1 teaspoon)
• Butter (1/4 cup, cold)
• Flour (1/2 cup)
• Brown sugar (1/2 cup)
• Apricots (4, sliced)
• Apricot preserves (1/2 cup)
• Eggs (2)
• Vanilla extract (1 teaspoon)
• Sugar (1/2 cup)
• Cream cheese (16 oz)
• Butter (1/4 cup, melted)
• Graham cracker crumbs (1 1/2 cups)

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. Spread the cream cheese mixture over the crust in the springform pan.
5. In a small saucepan, heat the apricot preserves over low heat until melted. Pour the melted preserves over the cream cheese mixture.
6. Arrange the sliced apricots on top of the preserves.
7. In a separate bowl, combine the brown sugar, flour, cold butter, and cinnamon. Use your fingers or a pastry cutter to mix until crumbly.
8. Sprinkle the crumb mixture over the apricots.
9. Bake for 50-60 minutes, or until the cheesecake is set and the topping is golden brown.
10. Allow the cheesecake to cool completely before removing it from the springform pan.
11. Refrigerate for at least 4 hours or overnight before serving.
12. Slice and serve chilled. Enjoy!