Apricot Cheesecake

Crust:

1. Line the bottom of the springform with parchment paper.
2. Make the crust: Process the Graham crackers or biscuits in a food processor. Alternatively, place them in a freezer bag and crush them with a rolling pin. Add the melted butter and combine well. Press this mixture onto the bottom of the springform. Place the tin in the fridge until needed.3.5 oz Graham crackers/ 100 g + ⅓ cup unsalted butter/ 75 g

Cheesecake filling:

1. Melt the chocolate: Chop the white chocolate finely. Place it in a small metal bowl, place this bowl on top of a pan filled with water. Make sure the water doesn't touch the bottom of the bowl. Heat the water, but do not let it come to a boil. Melt the chocolate while stirring often. Set aside and let stand for up to 10 minutes.10.5 oz white chocolate/ 300 g
2. Chop apricots: In the meantime, finely chop 2 of the apricots.
3. Filling with sour cream: In a large bowl, beat the cream cheese and the sour cream or creme fraiche until smooth (Note 3). First, add 3-4 tablespoons of the cream cheese mixture to the melted chocolate and stir well. At low speed, beat the white chocolate into the cream mixture. Continue beating until soft peaks form.1 cup cream cheese/ 200 g + 1 cup sour cream or creme fraiche/ 225 g
4. Fold in the chopped apricots and distribute this mixture onto the base of the cheesecake. Level.
5. Slice the rest of the apricots (or as many as necessary) and arrange them on top of the cake.1 lb apricots/ 450 g
6. Glaze cheesecake: Warm the apricot jam in a small saucepan. Brush the apricots on the cheesecake with the jam (Note 5).2 tablespoons apricot jam
7. Refrigerate overnight: Cover the springform tin with plastic wrap, and refrigerate the apricot for at least 6 hours or, better, overnight.