- Crush gingersnap cookies, melt butter in a saucepan over low heat, soak dried apricots in 1 cup of water then drain well and dice them. Set aside.
- Preheat oven to 350*F. Take a greased 8” spring form pan; add cookie crumbs, butter, sugar, combine and press them into the base of pan. Leave to chill
- Take an electronic mixer, add cream cheese, honey and sour cream, process to beat well until smooth. Add eggs one at a time and beat then add cornstarch with lemon juice, beat again to make a smooth batter. Add drained apricots. Stir well.
- Pour the final mixture in a greased pan base and place in oven and bake for 45 minutes until cake is prepared and well set. Leave to rest in oven then serve at room temperature or chilled at once.