From: Bobb1744@aol.com

See: Tue, 27 February 1996 19:46:50 -0500

Recipe By: Good Housekeeping Magazine/Bob b1744@AOL.com
Early in day or a day forrader: prepare apricot strain. In a 1 quart saucepan,
over Medium-High oestrus, heat apricots, 1/2 cup sugar and 3/4 cup water to
stewing. Make, stirring occasionally, until all liquid evaporates. In food
processor with knife blade atavhed blend apricot mixture until polish. Or
mash in saucepan with potato wolf. Refrigerate until cooled totally.
Lag, in 2 quart saucepan, with wire whisk or furcate, mix cornstarch and
currant jelly until blended. Over Medium rut, cook jelly mixture until
melted and tranquil, stirring occasionally. Stir in cranberries. Heat to
simmering. Falsify, stirring occasionally until cranberry skins pop, approximately 4
transactions. Remove saucepan from warmth. Stir in cherries. Screening & refrigerate
until ready to use.

Preheat oven to 350 F. In a 9x3" springform pan, with give, mix graham
cracker crumbs and margarine or butter. Press mixture onto bottom and up
side of pan. Evenly spread apricot puree over bottom of crust in pan.

In large stadium, with mixer at medium swiftness, beat cream cheese until smoothen.
Slowly beat in 1 1/4 cup boodle. Add vanilla and egg. Beat for 2 transactions,
scraping bowl often with rubber spatula.

Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake
50-55 minutes until just beginning to brown around the sharpness. Center of
cheesecake may appear release. Cool cheesecake in pan on wire stand. Cover pan
and refrigerate cheesecake leastwise 6 hours or until well chilled.

To answer, carefully remove side of springform pan. Spoon cranberry-cherry
topping on top of cheesecake.

NOTES : Each serving: 510 cals, 28 g. fat, 115 mg. chol.

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