Ingredients:
Instructions:
Stir together the first 3 ingredients, then press into the bottom and 1-inch up the sides of a 10-inch springform pan. Chill for 1 hour. Beat the eggs at medium speed with an electric mixer. Add the cream cheese and beat until blended. Gradually add 1 3/4 cups sugar, beating well. Stir in 2 teaspoons vanilla extract, then pour the batter into the chilled crust. Bake at 350° for 1 hour and 15 minutes. Cool on a wire rack for 10 minutes. Increase the oven temperature to 425°. Stir together the sour cream, 1/2 cup sugar, and 1/8 teaspoon vanilla, then spread over the cheesecake. Bake at 425° for 5 to 7 minutes. Cool on a wire rack for 1 hour. Cover and chill for at least 10 hours. Remove the sides of the pan. Serve with the apricot glaze and garnish with strawberry halves if desired.
Ingredients:
1 (10oz) jar apricot jam
Instructions:
Combine the first 3 ingredients in a small saucepan over low heat and cook, stirring occasionally, until it reaches the consistency of syrup. Remove from the heat. Stir in the rum and pour through a fine wire-mesh strainer. Cool and serve over slices of cheesecake.