Apricot Nectar Cheesecake

What you need

• 1 1/4 cups sweet biscuit crumbs
• 1 cup apricot nectar
• 1 cup apricot nectar, extra
• 1 tablespoon caster sugar, extra
• 1 tablespoon gelatine
• 1 tablespoon lemon juice
• 1/2 cup caster sugar
• 3 teaspoon cornflour
• 3/4 cup cream, lightly whipped
• 425g can apricot halves, drained
• 500g block PHILADELPHIA Cream Cheese, softened
• 80g butter, melted

How to make it

1. Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
2. Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
3. Beat PHILLY, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
4. Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.