Gala Apricot Cheesecake
2-1/4 cups uncooked quick oats
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
1 envelope unflavored gelatin
1/3 cup cold water
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
1 jar (10 oz.) apricot preserves
1 tablespoon brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350ºF for 15 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and 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.