2 1/4 c Quick Oats, Uncooked 1/2 c Granulated Sugar
1/3 c Brown Sugar, Packed 2 tb Brandy
3 tb Unbleached All-purpose Flour 1/2 c Dried Apricots, Fine Chop
1/3 c Margarine, Melted 1 c Whipping Cream, Whipped
1 ea Env. Unflavored Gelatin 10 oz (1 Jr) Apricot Preserves
1/3 c Cold Water 1 tb Brandy
16 oz Cream Cheese, Softened
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
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
Yields
10 servings
