Categories: Cheesecakes 
      Yield: 10 servings 
  
  2 1/4 c  Quick Oats, Uncooked              1/2 c  Granulated Sugar 
    1/3 c  Brown Sugar, Packed                 2 tb Brandy 
      3 tb Unbleached All-purpose Flour      1/2 c  Dried Apricots, Fine Chop 
    1/3 c  Margarine, Melted                   1 c  Whipping Cream, Whipped 
      1 ea Env. Unflavored Gelatin            10 oz (1 Jr) Apricot Preserves 
    1/3 c  Cold Water                          1 tb Brandy 
     16 oz Cream Cheese, Softened          
  
  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