Almond California Apricot Black Bottom Pie

1 cup chocolate wafer crumbs
3 tablespoons sugar
1/4 cup butter, melted
2  (15 1/4oz.) cans California apricot halves
1  (8 oz.) package  cream cheese, softened*
1 tablespoon vanilla extract*
toasted sliced almonds, optional

Preheat oven to 350°F

Servings:  8

Combine wafer crumbs, sugar and butter.  Press evenly on bottom and sides of 9-inch removable bottom tart pan.  Bake at 350°F, 6 to 8 minutes; cool.**

Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup, cream cheese and vanilla extract.  Spread on bottom of cooled crust.

Cut apricot halves in half, if desired; arrange over cream cheese mixture.  Chill. Garnish with toasted sliced almonds if desired.

*Variation:  May use 2 cups vanilla pudding in place of cream cheese and vanilla extract.
**Tip:  For a shortcut, use a 9-inch no-bake prepared chocolate or graham cracker crumb crust.  Fill as directed above.