Line a 7 inch (18 cspring form pan with a circle of parchment paper.
In a food processor crush the graham crackers (cookieinto fine crumbs. Transfer them to a medium bowl and add butter, vanilla and almond extract. Mix well so that the butter covers very well all the crumbs.
Press the mixture to the bottom of the prepared cake pan. Transfer to the frizzer while preparing the filling.
In a large mixing bowl whip the cream with an electric mixer at high speed until soft peaks form.
In another big bowl combine cream cheese, powdered sugar, vanilla extract and sour cream. Beat with an electric mixer until smooth and creamy.
Using a rubber spatula carefully fold the whipped cream into the cream cheese mixture.
Place the apricots (without the liquiinto a food processor and puree until smooth. Set aside.
Pour the liquid into a heatproof bowl (about ¾ to ⅞ cuand add the gelatin. Let sit for few minutes to bloom. Dissolve the gelatin on a double boiler. Let it cool and then fold it into the filling.
Pour about half of the mixture onto the crust (you can skip this step if you want your cheesecake all with uniform colour, otherwise you will create a white and orange layers).
Add the apricot puree to the rest of the filling and pour it on top of the first layer.
Refrigerate for at least 8 hours or overnight.
Decorate with fresh apricots or other seasonal fruits.
Prefer the apricots in light syrup then the ones in heavy syrup as otherwise the cheesecake will be too sweet.
You can use up to 20 cm (8 inch) cake pans for the same quantity of ingredients, just beware that the cheesecake will have slightly lower height. For a 21-23 cm (8,5 -9 inch) cake pan, increase the ingredients with about 50%. Double the ingredients for a cake pan 24-26 cm (9,5-10 inch).