1. 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

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

Apricot Cheesecake

1. Rinse, halve and pit the apricots. Set aside.
2. Add the sugar, cornstarch, and lemon zest to a medium sized mixing bowl (or to a stand mixer fitted with the paddle attachment.)
3. Use your fingers to rub the zest into the sugar and cornstarch.
4. Add the cream cheese into the sugar mixture. Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes.
5. Add both eggs into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
6. Add in the heavy cream and vanilla, and again beat on low speed just until the mixture is cohesive.
7. Pour the cheesecake filling over the crust. Tap the pan on the counter a few times to help remove any air from the filling.
8. Place the apricot halves face down into the cheesecake. Crumble the remaining streusel mixture over the apricots and cheesecake.
9. 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.
10. 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.
11. Once the cheesecake has fully set, slice it, serve and enjoy!