Apricot Cheesecake

What You Need 
 Filling:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 eggs
Juice of one lemon 
1/2 of a lemons worth of zest
1 tsp of vanilla

Crust:

1 cup of ground lemon cookies
2 tablespoons of butter

Topping:
 1 1/2 teaspoons cold water 
1/2 teaspoon unflavored gelatin
 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.