Apricot Cheesecake

• 1 cup finely crushed vanilla wafers
• 3 Tbsp. butter or margarine, melted
• 1/2 tsp. ground cinnamon
• 1 env. KNOX Unflavored Gelatine
• 1/3 cup cold water
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 4 tsp. brandy, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/2 cup finely chopped dried apricots
• 1 jar (10 oz.) apricot preserves

1. Mix wafer crumbs, butter and cinnamon.
2. Press firmly onto bottom of 9-inch springform pan; set aside.
3. Sprinkle gelatine over water in small saucepan; let stand 1 min.
4. Cook on low heat 3 min.
5. or until gelatine is completely dissolved, stirring occasionally.
6. Beat cream cheese and sugar with electric mixer on medium speed until well blended.
7. Gradually add gelatine and 3 tsp.
8. of the brandy, beating until well blended.
9. Cover; refrigerate until slightly thickened.
10. Add whipped topping and apricots to cream cheese mixture; stir gently until well blended.
11. Pour over crust; cover.
12. Refrigerate several hours or until firm.
13. Mix preserves and remaining 1 tsp.
14. brandy in small saucepan; cook on low heat until preserves are melted and mixture is well blended, stirring occasionally.
15. Cool.
16. Spoon over cheesecake just before serving.

vanilla wafers, butter, ground cinnamon, unflavored gelatine, cold water, philadelphia cream cheese, sugar, brandy, apricots, apricot preserves

Taken from www.kraftrecipes.com/recipes/apricot-cheesecake-51576.aspx (may not work)