Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          quick oats -- uncooked
   3      tablespoons   unbleached all-purpose flour
   1      envelope      unflavored gelatin
  16      ounces        cream cheese -- softened
   2      tablespoons   brandy
   1      cup           whipping cream -- whipped
   1      tablespoon    brandy
     1/3  cup           brown sugar -- packed
     1/3  cup           margarine -- melted
     1/3  cup           cold water
     1/2  cup           granulated sugar
     1/2  cup           dried apricots -- fine chop
  10      ounces        apricot preserves

Preparation:

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