In an airtight container combine the amaretto and apricots.

Let the apricots soak in the Amaretto for 24-48 hours. Almost all the liqueur should be soaked up by the dried apricots but if just a little syrupy Amaretto is remaining, it's okay to add to the cheesecake mixture as well.

In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)

Save a 1/2 cup of this crumble mixture to sprinkle over the top later.

Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.

Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.

Beat together the cream cheese, vanilla extract, lemon juice, sugar and egg until very smooth.

Fold in the soaked apricots.

Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.

Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving. Refrigerate to store.