Apricot Nectar Cheesecake - No bake/unbaked

Recipe's preparation

Base
Melt butter for 2 minutes at 100 deg, speed 1. Add biscuits, and whizz for 5 seconds, turning up to 7 in that time. Scrape down the sides and whizz for up to 5 secs till you have a fine crumb. Press the mixture firmly into a 20cm x 7cm deep, round springform cake tin. Place in the fridge to set for at least an hour.

Filling

Place 1 cup of apricot nectar into a small saucepan (keep the rest for the topping).
Sprinkle 1 tablespoon gelatine over the top.
Place over low heat and stir until the gelatine is dissolved.
Allow to cook and thicken slightly.
Place 1 cup cream in the thermomix, and whip for 30 secs on speed 6. Put cream aside in another bowl.
Put softened cream cheese in thermomix bowl, add sugar, mix it on speed 6, 20 seconds.
Add the nectar mixture to the thermomix and mix for 10 seconds on speed 4.
Add the whipped cream, 10 seconds speed 6. Scrape down sides and go another 10 seconds. Mixture should be smooth and creamy.
Spoon mixture onto the base and refrigerate for 2 hours or until firm.

Topping
Place sugar and cornflour in a saucepan and gradually stir in the rest of the tin of apricot nectar.
Bring mixture to boil, stirring constantly (I use a whisk), then remove from heat.
Continue stirring for a few minutes to allow to cool slightly.
Spread topping over cheesecasek carefully.
Return to refrigerator for 1 hour.

Before loosening the clip on the springform tin, run a knife around the outside of the cheesecake.

This receipe was adapted from 100 Fabulous Cheesecakes by Womens Weekly.