CRUST:

3 c. crushed vanilla wafer crumbs
1/2 tsp. nutmeg
1/2 c. butter
1 1/2 c. cream cheese
1/2 c. sweetened condensed milk
4 dessert spoons lemon juice
1/2 c. whipping cream

TOPPING:

1 tsp. gelatin
2 tbsp. water
1 c. apricot jam
2 tbsp. sugar

CRUST: Butter 9" pie plate. Put crumbs in bowl with nutmeg. Melt butter and add to crumbs, so that when squeezed with hands a ball will form. Press firmly around sides and bottom of pie plate. Refrigerate while preparing filling.

FILLING: Sieve cheese. Add condensed milk and lemon juice; beat until smooth. (Editor's Note: I used food processor and eliminated sieving procedure.) Whip cream; fold into cheese mixture. Pour into crust; refrigerate while preparing topping.

TOPPING: Soften gelatin in 1 tablespoon water. Sieve jam. Add sugar and remaining water; stir over low heat until sugar is dissolved. Boil, without stirring, 2 minutes; remove from heat. Add gelatin; stir until dissolved. Let cool a little; spoon over cream cheese filling. Refrigerate well before serving. Garnish with a little whipped cream.