Step 1 In a food processor blitz the biscuits into crumbs

Step 2 Stir the melted butter into the biscuit crumbs and combine

Step 3 Press the mixture into the base of a non-stick tin. We used a 20cm spring-pan tin. Pop into the fridge to chill.  

Step 4 Strain one jar of apricots and pop them into a blender. You can save the syrup to add as a delicious sauce when serving.

Step 5 Blend until smooth.

Step 6 In a bowl whisk together the cream cheese, sugar, apricot puree and gelatine (prepare the gelatine with a dash of boiling water to dissolve).

Step 7 Pour the mixture on top of the biscuit base and leave in the fridge to set for a minimum of 5 hours, although best left overnight.

Step 8 Decorate with the second jar of apricots and enjoy!