MIX wafer crumbs, butter and cinnamon. Press firmly onto bottom of 9-inch springform pan; set aside. Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine and 3 tsp. of the brandy, beating until well blended. Cover; refrigerate until slightly thickened.
ADD whipped topping and apricots to cream cheese mixture; stir gently until well blended. Pour over crust; cover. Refrigerate several hours or until firm.
MIX preserves and remaining 1 tsp. brandy in small saucepan; cook on low heat until preserves are melted and mixture is well blended, stirring occasionally. Cool. Spoon over cheesecake just before serving.
KRAFT KITCHENS TIPS
Size It Up
Savor a serving of this crowd-pleasing dessert on special occasions!
RECIPE COURTESY OF KRAFT FOODS