1 1/2 c  Graham cracker crumbs
3 tb Sugar
1/4 c  Butter
FILLING:
2    (17 oz.) cans apricot
Halves
1    Env plus 1 tsp. plain
Gelatin
1/3 c  Cold water
3 lg Eggs, separated
2 ts Vanilla
1/2 c  Sugar
2 pk (8 oz.) cream cheese,
Softened
GLAZE:
1 c  Apricot syrup (reserve from
Can)
3 tb Sugar
1 tb Cornstarch
1/4 ts Vanilla

Mix crust ingredients together and press into bottom and against
sides of a 9 inch springform pan. Bake in a 350 degree oven for 10
minutes. Cool before filling. Drain apricots, saving syrup. Sprinkle
gelatin over cold water in top of double boiler; let stand 5 minutes.
Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over
hot water; cook, stirring, until slightly thickened, about 10
minutes. Remove from heat, stir in vanilla and cool to lukewarm.
Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2
cups. Save remaining 1/2-3/4 cup apricot halves for topping. Beat egg
until it forms a stiff meringue. Set aside. With same beater, beat
cream cheese with egg yolk mixture and pureed apricots. Fold in
meringue; pour into crust. Chill several hours until firm. While cake
is chilling, prepare Apricot Glaze. Combine all ingredients in a
saucepan and cook over medium-high heat until mixture comes to a boil
and thickens. Cool slightly before glazing cheesecake. Trim top of
cake with remaining apricot halves and the Apricot Glaze.