Delectable Apricot-Peach Cheesecake

• 1 cup graham cracker crumbs
• 1/4 cup butter, melted
• 1/2 tsp. ground nutmeg
• 1 can (17.6 oz.) apricot nectar
• 1 Tbsp. plus 1-1/2 tsp. KNOX Unflavored Gelatine
• 2 cups whipping cream
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 can (21 oz.) peach pie filling
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Combine crumbs, butter and nutmeg; press onto bottom of 9-inch springform pan.
2. Refrigerate until ready to use.
3. Mix nectar and gelatine in small saucepan; let stand 5 min.
4. Cook and stir on low heat until gelatine is completely dissolved.
5. Cool until slightly thickened.
6. Beat whipping cream in small bowl with mixer on high speed until stiff peaks form.
7. Beat cream cheese and sugar in large bowl with mixer until blended.
8. Add lemon juice; mix well.
9. Gradually add gelatine mixture, mixing until blended after each addition.
10. Gently stir in whipped cream; pour over crust.
11. Refrigerate 4 hours.
12. Spoon pie filling over cheesecake; top with nuts.
13. Refrigerate 1 hour.
14. Run knife around rim of pan to loosen cake; remove rim.

graham cracker crumbs, butter, ground nutmeg, unflavored gelatine, whipping cream, philadelphia cream cheese, sugar, lemon juice

Taken from www.kraftrecipes.com/recipes/delectable-apricot-peach-cheesecake-161633.aspx (may not work)