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| 2 1/4 Tasse | Quick oats, uncooked |
| 1/3 Tasse | brown sugar packed |
| 3 Esslöffel | all-purpose flour unbleached |
| 1/3 Tasse | Margarine melted |
| 1 | Env. unflavored gelatin |
| 1/3 Tasse | water cold |
| 16 x ca. 30 g | cream cheese softened |
| 1/2 Tasse | sugar granulated |
| 2 Esslöffel | Brandy |
| 1/2 Tasse | Dried apricots, fine chop |
| 1 Tasse | Whipping cream whipped |
| 10 x ca. 30 g | apricots preserved |
| 1 Esslöffel | Brandy |
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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
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