Amaretto Cheesecake with Warm Apricot Sauce

1. 1

   To make cheesecake:

2. 2

   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.

* Per serving · 4 servings · Values may vary.