INGREDIENTS

Base

• 5 oz plain sweet biscuits
• 2 ½ oz butter, melted

Filling

• 15 oz can apricot nectar
• 1tbl/spn  gelatine
• 12 oz cream cheese
• ½ cup castor sugar
• 1 tblspn lemon juice
• 1 cup cream

METHOD

1. combine crushed crumbs with butter
2. press into 8in springform pan, chill
3. measure 1 cup nectar, pour into pan
4. sprinkle with gelatine
5. stir over low heat till gelatine dissolves
6. allow to cool and slightly thicken
7. beat softened cream cheese  till smooth
8. add lemon juice
9. beat in apricot mixture, then fold in whipped cream
10. pour into crust
11. put 1 tblspn sugar & 3 tspns cornflour in pan
12. gradually stir in remaining nectar
13. bring to boil, remove from heat
14. add 2 tspns rum, stir to allow to cool slightly
15. spread over cheese mixture, chill till set