Apricot Cheesecake(No Bake)
apricot halves, canned
drain reserve juice
chocolate crumb pie crust (9 to 10 inches)
In blender or food processor, purée 10 apricot halves with reserved syrup; heat to boiling.
Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes.
With electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes.
Pour into prepared crust; chill until firm.
Garnish with remaining apricot halves, sliced and, if desired, whipping cream.