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1
Preheat oven to 350*.
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2
Mix graham cracker crumbs, panko and brown sugar together.
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3
Stir in melted butter.
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4
Mix well.
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5
Press into the bottom of a 9 inch spring form pan.
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6
Bake 8 minues.
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7
Remove from oven and set aside.
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8
Turn up oven to 375*.
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9
In a large mixing bowl, beat cream cheese, sugar, flour, and rum extract together until combined.
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10
Add eggs and egg yolk all at once.
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11
Beat on low speed until just combined.
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12
Stir in milk and drained, chopped apricots.
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13
Pour filling into prepared crust and place spring form pan on a baking sheet.
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14
Bake at 375* 30-40 minutes until set but still slightly jiggly.
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15
Cool on wire rack 30 minutes.
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16
Loosen crust from pan and remove.
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17
Cool 30 minutes more.
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18
Meanwhile, in a small saucepan, melt apricot preserves over low heat.
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19
Add in enough of reserved apricot juice to reach spreadable consistency.
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20
Spread over cheesecake and chill for 4 hours in refrigerator.
