Chocolate Apricot Cheesecake

1-1/4 cups chocolate wafer crumbs

1/4 cup margarine, melted

1 envelope unflavored gelatin

1/4 cup water

One 6 oz pkg cream cheese softened

3 tbs apricot flavored brandy

One 7 oz jar Kraft marshmallow creme

2 tbs lemon juice

2 cups chopped apricots

2 cups thawed whipped topping with real cream

1 tsp grated lemon peel

Combine crumbs and margarine. Reserve 2 tablespoons crumb mixture; press remaining crumb mixture onto bottom of 9-inch spring-form pan. Chill.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and brandy, mixing at medium speed on electric mixer until well blended. Gradually add gelatin; mix well. Beat in marshmallow creme. Place juice and apricots in blender container or food processor work bowl; process until smooth. Add to cream cheese mixture, mixing until well blended. Fold in whipped topping and peel; pour over crust. Top with reserved crumb mixture. Chill several hours or overnight. Top with apricot slices just before serving, if desired.

Yield: 8 to 10 servings.

Variation:
Substitute 17 oz apricot halves, drained for apricots.

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Cajun Country -- New Iberia, Louisiana