Combine biscuit crumbs and butter, press into the base of a lightly greased 22 cm springform pan. Chill.
Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
Beat PHILADELPHIA cream cheese, 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 for 3 hrs or overnight.
Combine extra apricot nectar, jam and gelatine and stir until smooth. Spread evenly over cheesecake and return to fridge to set.
To serve, cut apricot halves into thin slices and decorate the top of the cheesecake before serving.