Tangy Apricot Cheesecake

• Base
• 1 1/2 cups sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 1/2 tablespoons gelatine
• 1/3 cup apricot nectar
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup brown sugar
• 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 150 ml can evaporated milk, chilled and whipped
• 3/4 cup apricot yoghurt
• Topping
• apricot halves or slices

1. Combine biscuit crumbs and butter.
2. Press into base of a 23cm fluted pan, with removable base; chill.
3. Stir gelatine into apricot nectar, heat in saucepan (or microwave on HIGH for 30 seconds) until dissolved.
4. Beat Philly* until soft, stir in all remaining ingredients, including gelatine mixture.
5. Pour into prepared crumb crust, chill until firm.
6. Decorate top with apricot halves or slices.

base, sweet biscuit crumbs, butter, filling, gelatine, apricot nectar, brown sugar, lemon juice, milk, apricot yoghurt, topping, apricot

Taken from www.kraftrecipes.com/recipes/tangy-apricot-cheesecake-103118.aspx (may not work)