Recipe - Gala Apricot Cheesecake

2 One fourth cup Quick Oats, Uncooked
3 tablespoon Unbleached Allpurpose Flour
1 Env. Unflavored Gelatin
16 ounce Cream Cheese, Softened
2 tablespoon Brandy
1 cup Whipping Cream, Whipped
1 tablespoon Brandy
1/3 cup Brown Sugar, Packed
1/3 cup Margarine, Melted
1/3 cup Cold Water
One half cup Granulated Sugar
One half cup Dried Apricots, Fine Chop
10 ounce (1 Jr) Apricot Preserves

Combine oats, brown sugar, flour and margarine, press onto bottom of 9inch
springform pan. Bake at 350 degrees F., 15 minutes. Cool

Soften gelatin in water; stir over low heat until dissolved. Combine Cream
Cheese and granulated sugar, mixing at medium speed on electric mixer until
well blended. Gradually add gelatin and brandy to cream cheese mixture
mixing until well blended. Chill until slightly thickened; fold in
apricots and whipped cream. Pour into crust; chill until firm.

Heat combined preserves and brandy over low heat; cool. Spoon over cheese
cake.

VARIATION:

Substitute Neufchatel cheese for Cream Cheese

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip