Grapefruit Cheesecake with Apricot Lemon Glaze

Preheat oven to 350 degrees F. Wrap the outside of a 9-inch diameter springform pan with 3 layers of heavy-duty aluminum foil.

For the crust: Combine crumbs, sugar, almonds, butter, and maple syrup/honey in bowl and combine until all of mixture is moistened and it clumps when mashed in your fist. Press it into the bottom of your prepared pan. Bake the crust until it is set and beginning to brown, about 12 minutes. Cool.

For the filling: Decrease the oven temperature to 325 degrees F. Mix cream cheese, mascarpone cheese, and sugar in a large bowl until smooth. Add honey, grapefruit juice, orange juice and zests. Mix in eggs one at a time. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, a little more than 1 hour 15 minutes. Remove from oven, allow to cool some, then place in the refrigerator to set for 8 hours or more for best results.

Just before serving, combine ingredients for glaze in small bowl and whisk together. Spread on top of cheesecake.