This started as a recipe from the original Abby Mandel Cuisinart book, but has had enough modifications to the crust and to the custard, and has an added filling and decor that I now claim it as my own, and tip my hat to Abby Mandel for the method of whipping egg whites in the processor.
Anyway, here it is, with a ginger/Graham crust, a slightly-drunken apricot filling and a little spritz of chocolate syrup. Note lining the springform with parchment. Do this with base of springform upside down. When you release the springform, you'll be able to slide the cake, on parchment, onto plate. -Paul
Pre-heat oven to 225° with cookie sheet on rack at middle
Crust
4 oz Graham crackers
4 oz ginger snaps
1 stick room temperature butter
Put chunks of butter in work bowl with steel blade
Crumble crackers into work bowl
Process in bursts until well-mixed
Pat into parchment-lined springform
Filling
½ cup apricot butter (or equivalent)
¼ cup Grand Marnier or similar liquor
Mix together to form smooth paste
Spread across crust, covering bottom
Custard
4 large eggs, separated
1 tablespoon white vinegar
¾ cup sugar
1 lb cream cheese (room temperature)
1 cup heavy cream (chilled)
1 Tbsp white flour
¼ tsp salt
Put whites in workbowl and process 8 seconds
Pour vinegar through feed tube and process 1 min 15 secs
Gently spoon firm egg whites into clean bowl
Put yolks and sugar in workbowl, process 1 minute, stopping once for scraping
Add cream cheese, process for 30 secs, stopping once
Add flour, salt, cream, process 10 secs.
Spoon egg whites back into workbowl, forming a ring.
Turn processor off and on twice, scrape side of bowl
Turn processor off and on 3 more times, don’t worry about any remaining streaks
Pour into prepared crust, decorate with chocolate syrup
Bake 2 hours, then turn oven off for one hour
Cool completely on rack before refrigerating overnight