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Pineapple Apricot Refrigerator Cheesecake

1 (8 ounce) can crushed pineapple, drained and juices reserved
1 (16 ounce) can apricot halves, drained and juices reserved
Dash of salt
2 cups cottage cheese, pur?ed
2 tablespoons unflavored gelatine
2 tablespoons lemon juice
1 cup liquid (juice from canned fruit with water added to equal 1 cup)
1 cup sour cream
1 cup whipping cream
1/2 cup granulated sugar
1/2 cup graham cracker crumbs
3 tablespoons melted butter
3 tablespoons finely chopped nutsPlace the pineapple and apricot halves in the work bowl of a food processor or blender. Process until pur?ed, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix well.Place the gelatine and lemon juice in a medium bowl and stir well. Place the cup of mixed fruit juices in a small saucepan over high heat and bring to a boil. Pour over gelatine mixture and stir until gelatin is dissolved. Cool slightly, about 10 minutes. Gradually add gelatine mixture to the cheese mixture and blend thoroughly. Fold in sour cream.In a large bowl of an electric mixer, beat whipping cream at medium-high speed just until mixture begins to thicken, about 15 seconds. Gradually add sugar and beat until soft peaks form. Fold whipped cream into cheese mixture. Pour into a 9-inch springform pan and chill several hours until set.Unmold cake on serving plate.In a small bowl, combine the graham cracker crumbs, melted butter and chopped nuts, mix well. Sprinkle over the top of the cake and serve.

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