Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, brown sugar, and butter until the mixture forms moist crumbs. Add the granola and salt, and mix until the mixture is combined and the granola breaks up a bit.
Press the mixture onto the bottom and slightly up the side of a 9-inch springform pan. Transfer to the oven and bake until the mixture smells toasty and appears set, 10 to 12 min. Cool completely.
In the bowl of an electric mixer fitted with the whip attachment, mix the cream cheese and powdered sugar until light and fluffy, 3 to 4 min. With the mixer running on medium speed, add the cream in a slow, steady stream and continue to whip until the mixture is thick and creamy, 3 to 4 min. more.
Scrape the bowl well, then add the vanilla extract, almond extract, and salt and mix well to combine.
Remove 1/3 cup cheesecake batter and place in a medium bowl. Stir the puréed apricot jam into the 1/3 cup batter to combine. Set aside.
Pour the remaining batter into the cooled crust. Drizzle the reserved apricot batter mixture gently over the surface of the cheesecake, then use the tip of a small knife to swirl the two together to combine.
Chill at least 6 hours until firm and set before slicing and serving.
If you are planning to fit in a treat during the day, make sure you substitute water for any sugary drinks. Keep a reusable water bottle with you to always have water on hand.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.