2 1/4 c Quick Oats, Uncooked
3 tb Unbleached All-purpose Flour
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
2 tb Brandy
1 c Whipping Cream, Whipped
1 tb Brandy
1/3 c Brown Sugar, Packed
1/3 c Margarine, Melted
1/3 c Cold Water
1/2 c Granulated Sugar
1/2 c Dried Apricots, Fine Chop
10 oz (1 Jr) Apricot Preserves
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
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings