Apricot and Lemon Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter melted
• Filling
• 1 1/2 tablespoons gelatine
• 1 cup apricot nectar
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 tablespoon lemon juice
• 3/4 cup cream lightly whipped
• Topping
• 425g can apricot halves, drained
• 3/4 cup preserved cherries
• 3/4 cup apricot nectar
• 1 tablespoon caster sugar
• 3 teaspoons cornflour

1. Combine biscuit crumbs and butter.
2. Press into base of a 22cm spring form pan and chill.
3. Stir gelatine into apricot nectar, heat in saucepan or microwave on HIGH for 45 seconds, until dissolved.
4. Beat Philly* until smooth, add sugar, lemon juice, gelatine mixture and cream.
5. Pour into crumb base, chill until firm.
6. Combine in a saucepan the nectar, sugar and cornflour and stir over a medium heat until boiled and thickened.
7. Allow to cool.
8. Decorate the cheesecake with apricot halves and cherries then spoon over the prepared glaze.
9. Chill until required

base, sweet biscuit crumbs, butter, filling, gelatine, apricot nectar, caster sugar, lemon juice, cream lightly whipped, topping, apricot halves, preserved cherries, apricot nectar, caster sugar, cornflour

Taken from www.kraftrecipes.com/recipes/apricot-lemon-cheesecake-103220.aspx (may not work)