Ingredients:
Base:
155g Plain Sweet Biscuits (like Nice)
75g Butter
Filling:
470g Can Apricot Nectar
1 Tbl Gelatine
375g Packaged Cream Cheese
1/2 Cup Castor Sugar
1 Tbl Lemon Juice
1 Cup Cream
Topping:
1 Tbl Castor Sugar
Remaining Apricot Nectar (reserved from filling)
3 tsp Cornflour
2 tsp Rum (optional)
Shaved Chocolate for decoration (optional)
Directions:
Base: Combine finely-crushed biscuit crumbs and melted butter. Mix well.
Press mixture firmly on to base of 20cm springform pan, refrigerate while preparing filling.
Filling: Measure 1 Cup Apricot Nectar from can, reserving the remainder for the topping.
Pour nectar into small saucepan, sprinkle gelatine over.
Place over low heat and stir until gelatine 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 and refrigerate for 2 hours or until firm.
Topping: Place 1 Tbl Sugar and 3 tsp cornflour in a saucepan.
Gradually stir in the remaining apricot nectar.
Bring mixture to boil, stirring constantly. Remove from heat and add 2 tsp rum.
Continue stirring for a few minutes to allow mixture to cool slightly.
Spread topping over cheesecake and refrigerate until topping sets.
Just before serving top with shavings of chocolate.