Preheat oven to 325°.

In a food processor, pulse the Nilla wafers until you get a fine crumb (not powder). Transfer to a medium bowl and add in brown sugar, melted butter, and a pinch of kosher salt. Combine well with your hands until evenly coated. Press into an unlined 9-inch tart. Use the flat bottom of a measuring cup to really press down evenly all over. Bring the crust sides all the way up to the top of the tart pan edges. Bake for 10-12 minutes.

In a food processor, combine the cream cheese, sour cream, and sugar and process until super smooth. Scrape sides and pulse again. There should be no lumps. Add in eggs, lemon juice, and pinch of salt. Process again until super creamy and smooth, scrape down sides if needed and pulse more.

Pour the filling into the baked crust. Bake for 30-35 minutes, or until it no longer jiggles when tapped. It should not brown.

Turn the oven off, and leave the oven door open a crack. Let the tart sit in the off oven for 15 minutes before transferring to a wire cooling rack. Cool completely to room temperature.

Once cooled, arrange sliced strawberries and kiwi over the top of the tart. Add apricot preserves to a small bowl and microwave for a few seconds just to loosen it up (you don't want it too warm when brushing). Using a pastry brush, brush the preserves onto the fruit. Chill in refrigerator for at least 1-2 hours before serving.

Cover leftovers with plastic wrap, or store in an air tight container.