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| 2 1/4 Tasse | Quick Oats, Uncooked |
| 3 Esslöffel | Unbleached All-purpose Flour |
| 1 | Env. Unflavored Gelatin |
| 16 x ca. 30 g | Cream Cheese, Softened |
| 2 Esslöffel | Brandy |
| 1 Tasse | Whipping Cream, Whipped |
| 1 Esslöffel | Brandy |
| 1/3 Tasse | Brown Sugar, Packed |
| 1/3 Tasse | Margarine, Melted |
| 1/3 Tasse | Cold Water |
| 1/2 Tasse | Granulated Sugar |
| 1/2 Tasse | Dried Apricots, Fine Chop |
| 10 x ca. 30 g | (1 Jr) Apricot Preserves |
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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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