Apricot Cheesecake Recipe

Apricot Cheesecake
Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all−purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 15 minutes. Cool.
Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated
sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy
to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots
and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy
Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.

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