apricot cheesecake w/ salty vanilla-cookie crust
from vanillasugarblog.com (recipe by dawn finicane)

1 lb. bag of vanilla oreo’s: center fillings removed; cookies crushed up fine
1 stick unsalted butter, melted
¾ TB salt
5 packs (8 oz) cream cheese, room temp
1 cup white sugar
3 TB flour
½ TB pure vanilla extract
1 cup sour cream
4 eggs

apricot topping:
About 7 – 8 apricots skin removed, chopped into ½ inch pieces
1 – 2 TB white sugar
The juice of 1 lemon
A dash or two of pure vanilla extract or pure almond extract

Make the apricot topping by mixing all in a glass/ceramic bowl, cover and refrigerate for a couple hours or overnight. See notes below.
Heat oven to 325 degrees, spray a springform pan heavily with non stick spray.
Mix crushed up vanilla cookies with melted butter and salt in a bowl. Then press into cake pan. Take a smooth round glass and firmly press crust into all edges. Bake this for only 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer. Add sour cream, then add in eggs, one at time. Pour over crust. Bake for about 30 minutes, gently turn pan around and bake another 30 minutes (unless you have a confection then you really don’t need to turn cake unless you have hot spots in oven). Recipe by Dawn Finicane. You’ll know when it’s done when the center is almost set. Turn off oven, open door and leave it alone. Then cool, then refrigerate for 5 hours or more.
When ready to serve top with the apricot topping.

Notes: there will be leftover cheesecake batter, you can use it for something--I didn’t. It might freeze ok though. I highly recommend using a hint of rum in the apricot marinade. It clearly begs for it when I tasted this. Or even an almond liqueur.