CRUST:

1 c. graham cracker crumbs
2 1/2 tbsp. sugar
1/2 c. melted butter

Combine crumbs and sugar, stir in butter. Press into bottom of a 9" or 11" spring form pan. Bake 8 minutes at 350 degrees. Chill.

FILLING;
3 (15 oz.) cans apricot halves or the equivalent
16 oz. cream cheese, softened
1 env. powdered non-dairy whipped topping
1 1/2 env. unflavored gelatin
1 (14 oz.) can sweetened condensed milk
2 tbsp. lemon juice

Prepared as package directs with 1/2 cup cold milk.

Drain apricots, reserve syrup. Combine 1/2 cup syrup and the gelatin; stir over low heat until gelatin dissolves. Reserve 5 apricot halves for decoration. Puree remaining apricots in blender; add to syrup gelatin mixture. Beat cream cheese until smooth; add condensed milk and lemon juice. Stir well. Add apricot mixture and fold in whipped topping. Pour apricot mixture over crust in pan. Decorate with reserved apricot halves and fresh mint leaves (optional). Cook 1/2 cup reserved syrup with 1 teaspoon cornstarch briefly to make a glaze. Spoon over cheesecake and chill at least 3 hours.