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To make cheesecake:
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Preheat oven to 325F.
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Lightly oil a 9-inch springform pan or coat it with nonstick spray.
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Wrap outside of pan with a double thickness of aluminum foil to keep water out while cheesecake is baking.
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In a food processor, combine graham crackers, apricots and almonds.
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Process until finely ground.
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Press evenly over bottom of prepared pan.
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Wipe crumbs from processor bowl and blade.
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Add tofu, cream cheese, sour cream, sugar, eggs, amaretto and salt.
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Process until completely smooth, stopping to scrape down sides of bowl.
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Pour over crust.
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Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
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Bake for about 50 minutes, or until edges are set but center still jiggles when pan is tapped.
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Place cheesecake on a wire rack and run a knife around the edge of the pan.
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Remove foil and let cool to room temperature, about 2 hours.
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Refrigerate until chilled.
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(The cheesecake will keep, covered, in the refrigerator for up to 2 days.)
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To make sauce:
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In a small saucepan, combine preserves, water, amaretto and lemon juice.
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Cook, stirring, over low heat for 5 minutes, or until heated through.
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(The sauce will keep in the refrigerator for up to 2 days.
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Reheat before serving.)
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Garnish cheesecake with blackberries, peaches, almonds and mint, if desired.
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Slice and serve with apricot sauce.
