Apricot or peach cheesecake

Arrange the biscuits in a single layer in a 26 cm pie dish.
Using an electric beater, whisk the cottage cheese, sugar, yoghurt and egg yolks until smooth.
Soften 15 ml (1 T) gelatine in the cold water and dissolve slowly over heat. Slowly beat gelatine into cottage cheese mixture. Add vanilla.
Whisk egg whites stiffly with the pinch of salt and then fold into the cottage cheese mixture. (Be sure to use clean beaters)
Pour onto the biscuits and refrigerate for 2 hours until firm.
When the cheesecake is set, drain the fruit, reserving the juice in a saucepan (for the stove) or a glass jug (for the microwave). Heat the fruit juice and 20 ml gelatine until the gelatine is completely dissolved. Leave until cool to the touch.
Meanwhile, arrange the fruit on top of the cheesecake filling.
Spoon the cooled juice evenly over the fruit until all the fruit is just covered. Discard any excess juice and gelatine.
Return to the refrigerator until firm enough to slice.