Apricot Cheesecake

Ingredients

Crust

• 2 1/2 cups quick oats, uncooked
• 1/3 cup brown sugar, packed
• 3 tablespoons unbleached all-purpose flour
• 1/3 cup butter, melted

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

Topping

• 1 (10 ounce) jar apricot preserves
• 1 tablespoon brandy

Instructions

1. Combine oats, brown sugar, flour and butter; press onto the bottom of a 9 inch springform pan.
2. Bake at 350 degrees F for 15 minutes. Let cool.
3. Soften gelatine in water. Stir over low heat until dissolved.
4. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended.
5. Gradually add gelatine and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream.
6. Pour into crust; chill until firm.
7. Heat combined preserves and brandy over low heat. Cool for a few minutes.
8. Spoon over cheesecake.