Gala Apricot Cheesecake Recipe

2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 tb Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 tb Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 tb Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat
combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION:
Substitute Neufchatel cheese for Cream Cheese

Amaretto Cheesecake with Apricot Glaze

Crust:
1 c Graham Wafer Crumbs
1/2 c Almonds, chopped toasted, unblanched
2 tb Sugar
1/4 c Butter, melted
Filling:
4 pk Cream Cheese(250g), softened
1 c Sugar
3 tb Flour
4 ea Eggs
1 c Sour Cream
1/4 c Amaretto di Saronno liqueur
Glaze:
1/2 c Apricot Jam
1 tb Amaretto di Saronno liqueur
Crust: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside.
Filling: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake in 450 degree F oven 10 minutes. Reduce oven temperature to 250 degrees F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill.
Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.