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