The Crust:

• 1 1/2 cups ground walnut cookies
• 3 tbsp butter, melted

The Filling:

• 4 pkgs cream cheese
• 4 eggs
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 1/4 cup apricot brandy
• 1 cup apricot preserves

The Topping:

• 16 oz sour cream
• 1/4 cup apricot preserves
• 1 tbsp apricot brandy

Putting it together:

Preheat oven to 350º.  Mix cookies and butter and press evenly into bottom of 10″ springform pan.  Set aside.

Cream the cheese.  Mix in eggs one at a time, mixing well after each addition. Add sugar, vanilla, and apricot brandy, mixing until smooth and light. Pour into pan and about bake 60 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients in a food processor until smooth. Spread onto top of cheesecake.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate.