Apricot Nectar Cheesecake

• Base
• 1 1/4 cups sweet biscuit crumbs
• 80g butter, melted
• Filling
• 1 tablespoon gelatine
• 1 cup apricot nectar
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3/4 cup cream, lightly whipped
• Topping
• 1 cup apricot nectar, extra
• 1 tablespoon caster sugar, extra
• 3 teaspoon cornflour
• 425g can apricot halves, drained

1. Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan.
2. Chill.
3. Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved.
4. Cool.
5. Beat Philly*, sugar and lemon juice using an electric mixer until smooth.
6. Beat in apricot/gelatine mixture until well combined, then fold through cream.
7. Pour into prepared base and chill until firm.
8. Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened.
9. Cool completely.
10. To serve, glaze cheesecake and top with apricot halves.

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

Taken from www.kraftrecipes.com/recipes/apricot-nectar-cheesecake-102822.aspx (may not work)