BASE:

6 oz. cracker crumbs
3 oz. butter

FILLING:

16 oz. can apricot nectar
12 oz. pkg. cream cheese
1 tbsp. gelatin
1/2 c. sugar
1 tbsp. lemon juice
1 c. cream, whipped

TOPPING:

1 tbsp. sugar
3 tsp. corn flour
1 tsp. gelatin

BASE: Combine cracker crumbs and melted butter. Mix well. Press mixture firmly onto base of 8" springform pan. Refrigerate while preparing filling.

FILLING: Measure 1 cup apricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan. Sprinkle gelatin over. Place over low flame and stir until gelatin dissolves, allow to cool and thicken slightly. Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice. Beat in apricot mixture, then fold in whipped cream. Pour mixture into crumb crust, refrigerate until firm, approximately 2 hours.

TOPPING: Place sugar, corn flour, gelatin in saucepan, slowly stir in remaining apricot nectar. Bring to boil, stirring constantly. Cool before spreading over cheese cake; refrigerate. Decorate with whipped cream before serving.

(Aussies)