B & R FARMS RECIPES
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Hollister, CA 95023-9009
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Local Tel (831) 637-9168

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1 cup chopped B&R Farms dried apricots, plus 10 whole dried apricots
1/2 cup brandy
1 1/3 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
2/3 cup chopped pitted prunes
2/3 cup chopped pitted dates
1 cup coarsely chopped walnuts
2 tablespoons all-purpose flour
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs

TOPPING

1 1/2 cups sour cream
1/2 cup B&R Farms dried apricot preserves, divided
1 tablespoon brandy
1/3 cup coarsely chopped walnuts
1 tablespoon butter or margarine

Place dried apricots in a shallow bowl. Add brandy, cover, and soak at room temperature overnight. Preheat oven to 375 degrees. Line the bottom of a 9-inch springform pan with aluminum foil, wrapping edges under bottom of pan. Combine cookie crumbs and butter. Press into bottom and 1 inch up sides of pan.

Drain apricots, reserving brandy. Set aside whole apricots for garnish. In a medium bowl, combine chopped apricots, prunes, dates and 1 cup walnuts; toss with flour. In a separate bowl, beat cream cheese until fluffy. Add sugar gradually, mixing well. Add eggs one at a time, beating after each addition. Fold in fruit mixture and reserved brandy. Pour into pan and bake 45 to 50 minutes or until set.

For topping, combine sour cream, 2 tablespoons preserves, and brandy in a small bowl. Spread over cheesecake and bake 5 minutes longer. Allow cake to cool to room temperature. Refrigerate at least 12 hours.

In a small saucepan, melt remaining preserves. Reserving a small amount for garnish, spread preserves over top of cheesecake.

To garnish, saute walnuts in butter 5 minutes. Drain on a paper towel. Slice reserved whole dried apricots lengthwise. Remove the side of the springform pan. Use foil lining to gently lift cake from bottom of pan onto a 10-inch dia. piece of cardboard. Arrange dried apricots and walnuts on top around outer edge of cake. Glase with remaining melted preserves.