Apricot Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 tablespoon gelatine dissolved in
• 1/4 cup water
• 500g block PHILADELPHIA Cream Cheese, softened
• 400g can condensed milk
• 1/2 cup lemon juice
• 1/2 cup apricot puree
• 1 tablespoon Grand Marnier (optional)
• Topping
• fresh or canned apricot halves
• toasted flaked almonds

1. Combine biscuit crumbs and butter, press into base of a 20cm spring form pan and chill.
2. Beat Philly* until smooth, add gelatine mixture, condensed milk, lemon juice, apricot puree and Grand marnier.
3. Pour into crumb base.
4. Chill for 2-3 hours.
5. Top with apricot halves and press toasted almond flakes onto sides.

base, sweet biscuit crumbs, butter, filling, gelatine, water, condensed milk, lemon juice, apricot puree, grand marnier, topping, apricot halves, almonds

Taken from www.kraftrecipes.com/recipes/apricot-cheesecake-103221.aspx (may not work)