What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 2 tablespoons of apricot preserve
Preheat oven to 325F Line the bottom of a 9-inch springform pan with a parchment round.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.