Apricot Crisp Cheesecake

This delicious apricot crisp cheesecake combines the creamy richness of cheesecake with the sweet and tangy flavors of apricot crisp.

Ingredients - Serves 8

Preheat the oven to 325°F.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Spread the cream cheese mixture over the crust in the springform pan.
In a small saucepan, heat the apricot preserves over low heat until melted. Pour the melted preserves over the cream cheese mixture.
Arrange the sliced apricots on top of the preserves.
In a separate bowl, combine the brown sugar, flour, cold butter, and cinnamon. Use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the crumb mixture over the apricots.
Bake for 50-60 minutes, or until the cheesecake is set and the topping is golden brown.
Allow the cheesecake to cool completely before removing it from the springform pan.
Refrigerate for at least 4 hours or overnight before serving.
Slice and serve chilled. Enjoy!