Crust:
1 1/2 cups (18) crushed sandwich cookies (like oreos)
3 Tablespoons margarine, melted
Filling:
3 pkgs (8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
3 eggs
1/2 pound white chocolate, melted
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Crust:
Heat oven to 350 F
Mix crumbs and margarine; press onto bottom of 9 springform pan. Bake 10 minutes.
Filling:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time mixing will after each addition. Blend in white chocolate' pour over crust.
Bake 40 minutes. Loosen cake from rim of pan; cool before revoving rim of pan. Refrigerat. Garnish with apricot slices and chocolate curls or apricot rose and lemon or rose leaves, if desired. (see below)
To make Apricot Rose: Place 6 dried apricots between two sheets of was paper; roll flat with rolling pin. Roll one apricot into a cone; arrange remaining apricots around cone to form rose. Loosen outer apricots slightly to :open rose. Secure bottom with wooden picks to hold shape. Freeze 20 minutes. Cut off bottom to form flat base. Remove picks; brush rose with 2 teaspoons corn syrup.
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