Apricot Cheesecake

1/2 cup butter or margarine
1/3 cup sugar
1 1/2 cups corn flake crumbs

Cook butter or margarine and sugar in small sauce pan until mixture boils. Remove from heat. Mix in corn flake crumbs. Reserve 2 tbls mixture for garnish; press remainder into 9" springform pan. Chill

Cream Cheese Filling

1 30 oz can apricot halves drained (reserve syrup)
1 envelope unflavored gelatin
2 8 oz packages cream cheese, softened
1 14 oz can sweetened condensed milk
2 tbls lemon juice
1 4 1/2 oz container frozen non-dairy whipped topping, thawed
Mint leaves (optional)

Combine 1/2 cup reserved syrup and gelatin, stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside.. In large bowl beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish; slice remaining apricot halves into pieces; arrange in two piece clusters around top of cheesecake. Spoon apricot glaze over top of cake (if desired, see bottom). Add mint leaves in small clusters (if desired). Sprinkle crumbs around outer edge of cake. Chill about 3 hours.

Cook cornstarch and syrup, stirring constantly, until thick and clear. Cool. Spoon over cake.

When ready to serve; remove springform pan, allow to set for a few minues, cut and serve!!