Combine the sour cream, sweet potatoes, apricots, lemon juice, vanilla extract, mace and milk and blend thoroughly with an electric mixer on medium speed. Add the cheesecake mix and beat for 3 minutes until the mixture thickens. Spoon into the graham cracker crust and bake for 8 minutes at 400 degrees. Cool to room temperature on a wire rack. Chill in the refrigerator at least 2 hours before serving. Makes 6 servings.
Source: “Homemaker’s Cookbook, Cakes”, The Progressive Farmer Company, 1971