Apricot Cheesecake

Crust:
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted

Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes. Cool.

Filling:
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped

Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.

Topping:
1 (10 ounce) jar apricot preserves
1 tablespoon brandy

Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.