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Crust:
1. Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs.
2. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.
Cream Cheese Filling:
1. Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth.
2. Combine apricot and gelatin mixtures; set aside.
3. 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.
4. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake.
5. Spoon the Apricot Glaze over top of cake, if desired.
6. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.
Apricot Glaze:
1. Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
2. Spoon the glaze evenly over top of cake.
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