Combine oats, brown sugar, flour and margarine, press onto bottom of 23 cm springform pan. Bake at 180ºC ., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheesecake. VARIATION: Substitute Neufchatel cheese for Cream Cheese