Amaretto Cheesecake with Warm Apricot Sauce

Directions

To make cheesecake:

Preheat oven to 325°F. Lightly oil a 9-inch springform pan or coat it with nonstick spray.

Wrap outside of pan with a double thickness of aluminum foil to keep water out while cheesecake is baking.

In a food processor, combine graham crackers, apricots and almonds.

Process until finely ground. Press evenly over bottom of prepared pan.

Wipe crumbs from processor bowl and blade.

Add tofu, cream cheese, sour cream, sugar, eggs, amaretto and salt.

Process until completely smooth, stopping to scrape down sides of bowl. Pour over crust.

Place cheesecake in a shallow roasting pan and pour in enough boiling water to come ½ inch up the outside of the springform pan.

Bake for about 50 minutes, or until edges are set but center still jiggles when pan is tapped.

Place cheesecake on a wire rack and run a knife around the edge of the pan.

Remove foil and let cool to room temperature, about 2 hours.

Refrigerate until chilled.

(The cheesecake will keep, covered, in the refrigerator for up to 2 days.)

To make sauce:

In a small saucepan, combine preserves, water, amaretto and lemon juice.

Cook, stirring, over low heat for 5 minutes, or until heated through.

(The sauce will keep in the refrigerator for up to 2 days. Reheat before serving.)

Garnish cheesecake with blackberries, peaches, almonds and mint, if desired.

Slice and serve with apricot sauce.