In a small bowl, mix together graham cracker crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook over low heat until gelatine is dissolved, stirring occasionally.
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine and 3 tsp. of the brandy (or water, if using), mixing until well blended. Refrigerate until slightly thickened.
Add whipped topping and apricots to cream cheese mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm.
Mix preserves and remaining 1 tsp. brandy (or water, if using) in small saucepan; cook on low heat; cook until preserves are melted and mixture is well blended, stirring occasionally. Cool. Spoon over cheesecake just before serving.
Makes 10-12 servings.
Date: April 12, 2004