In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an electric mixer until light and fluffy. Sprinkle gelatin over orange juice mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin is completely dissolved and liquid is almost boiling. Remove from heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to break any large air bubbles.

Cover and refrigerate at least 4 hours, until firm. Before serving, wipe outside of pan with a sponge dipped in very hot water; run a thin metal spatula around cheesecake and remove sides of springform pan. Makes 16 servings.

Apricot Puree: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in a blender or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while you make the crust.