Apricot Cheese Pie

1 1/4 c Quick oats

1/4 c Melted butter or margarine

1/4 t Cinnamon

1/8 t Ground nutmeg

1 c Cottage cheese

1 pk 8 oz. reduced calorie cream

3 ea Eggs

1/2 c Sliced dates

1/2 c Pineapple juice

1 t Vanilla extract

1 t Grated orange zest (peel)

3/4 t Cornstarch

1 cn 16 oz. apricot halves,draine

Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake at 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.Makes 8 servings.