Mix crust ingredients together and press into bottom and against
sides of a 9 inch springform pan. Bake in a 350 degree oven for 10
proceedings. Cool before woof. Drain apricots, saving syrup. Sprinkle
gelatin over cold water in top of double kettle; let standpoint 5 transactions.
Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over
hot h2o; fix, stirring, until slightly thickened, approximately 10
proceedings. Remove from hotness, stir in vanilla and cool to tepid.
Lag, strain 2 cups apricot halves to get a measure of 1 1/2
cups. Save odd 1/2-3/4 cup apricot halves for topping. Beat egg
until it forms a stiff meringue. Set away. With same beater, beat
cream cheese with egg yolk mixture and pureed apricots. Fold in
meringue; pour into impudence. Chill several hours until immobile. While cake
is shuddery, prepare Apricot Sugarcoat. Combine all ingredients in a
saucepan and cook over medium-high heat until mixture comes to a boil
and thickens. Cool slightly before glazing cheesecake. Trim top of
cake with remaining apricot halves and the Apricot Glaze.