Orange Apricot Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon orange flavoring
1 can (16 oz.) apricot halves
2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup orange juice
1/4 cup reserved apricot syrup
Combine crumbs, sugar, cinnamon and butter. Mix well and press on bottom and sides of 9-inch pie pan. Bake at 350ºF for 10 minutes. Cool.
Beat cream cheese until fluffy. Gradually add condensed milk; blend till smooth. Add lemon juice and flavoring. Pour into baked crust and chill 3 hours. Drain apricots, reserving 1/4 cup syrup. Arrange apricots on filling; spoon glaze over apricots and chill.
Glaze: Combine sugar, cornstarch and salt in small saucepan. Stir in orange juice and the reserved apricot syrup. Cook and stir until clear and thick.