DELICIOUS!!!!!!

Crust:
1	cup	graham cracker crumbs
2	tbsp.	sugar
1/4	cup	butter or margarine, melted

• Preheat oven to 350 F.
• Combine crumbs, sugar and butter:mix well.
• Press to bottom and up 1 inch around sides of a 10" springform pan.
• Bake in moderate 350F oven for 10 minutes. Cool.

Cake:
1	14 oz can	apricot halves
2	tbsp. or 2 envelopes	unflavoured gelatin
3/4	cup	milk
3		eggs, separated
1	8 oz. pkg.	cream cheese, softened
2	cups (1 lb.)	cottage cheese, sieved
1	can	Eagle Brand Sweetened Condensed Milk
2	tbsp.	lemon juice
1	tbsp.	cornstarch

• Drain apricots well; reserve liquid (approx. 1 cup); reserve 6-8 apricot halves for decorating; sieve remainder.
• In top of a double boiler, sprinkle gelatin over milk; let stand 5 minutes. Add beaten egg yolks. Cook over hot water; stirring constantly until gelatin is dissolved and mixture thickens. Stir in sieved apricots. Cool until partially thickened.
• In a large bowl, combine cream cheese and cottage cheese; blend well. Stir in condensed milk and lemon juice. Blend in gelatine-apricot mixture.
• Beat egg whites until stiff. Fold into mixture. Turn into crust. Refrigerate 3-4 hours.
• Slice apricots; arrange on cake. Blend 1/4 cup apricot liquid with cornstarch; add remainder of liquid (3/4) and cook until thick and clear; Cool. Spoon over cake.
• Refrigerate 30 minutes.