• Preheat the oven to 350°F / 175°C. Line the bottom of a springform pan with parchment paper by placing the paper on the base, then snapping the pan together.

Shortbread / Streusel

• In a small mixing bowl, melt the butter. Mix in the sugar and flour until you have a cohesive dough.
• Press 1 c. of the mixture into the bottom of a springform pan.

Apricot Cheesecake

• Rinse, halve and pit the apricots. Set aside.
• Add the sugar, cornstarch, and lemon zest to a medium sized mixing bowl (or to a stand mixer fitted with the paddle attachment.)
• Use your fingers to rub the zest into the sugar and cornstarch.
• Add the cream cheese into the sugar mixture. Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes.
• Add both eggs into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
• Add in the heavy cream and vanilla, and again beat on low speed just until the mixture is cohesive.
• Pour the cheesecake filling over the crust. Tap the pan on the counter a few times to help remove any air from the filling.
• Place the apricot halves face down into the cheesecake. Crumble the remaining streusel mixture over the apricots and cheesecake.
• Place the cheesecake in the oven and bake for 35-45 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.
• Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
• Once the cheesecake has fully set, slice it, serve and enjoy!