Lemon Apricot Cheesecake
Ingredients
- 1 5- to 7-ounce package shortbread cookies
- 2 tablespoons unsalted butter, melted
- Kosher salt
- 1 8-ounce block cream cheese, at room temperature
- ½ cup, plus 1 tablespoon sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 apricots or other stone fruits, thinly sliced
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