Apricot Cheese Pie

Source: Maya's

1 1/4 cups Quick oats 
1/4 teaspoon Cinnamon 
1 cup Cottage cheese 
3  Eggs 
1/2 cup Pineapple juice 
1 teaspoon Grated orange rind 
1 cup 16 oz apricot halves  drained
1/4 cup Melted butter or margarine 
1/8 teaspoon Ground nutmeg 
1 package Reduced calorie cream cheese 
1 teaspoon Vanilla extract 
3/4 teaspoon Cornstarch 

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 @ 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.