In a blender, combine graham cracker crumbs and melted butter until evenly mixed.

Press the mixture firmly into a tart pan to form the crust.

In a small saucepan, cook peeled apricots, brown sugar, cardamom, and lemon over medium heat until apricots soften (about 15 minutes). Stir often. Add 2 tbsp of water if needed.

Let the apricot mixture cool, then blend until smooth.

In a bowl, beat cream cheese, heavy cream, powdered sugar, and vanilla until soft peaks form.

Spread the cream cheese mixture over the crust.

Add the apricot topping to the center, leaving a 2-inch gap around the edges.

Slice the remaining apricots and decorate on top.

Chill for at least 3–4 hours or overnight for best results.