CRUST:

1/2 c. butter
1/3 c. sugar
1 1/4 c. corn flake crumbs

Cook butter and sugar to boiling, remove and reserve 2 tablespoons for garnish. Mix in corn flake crumbs. Press into bottom of 9-inch springform pan. Chill.

CREAM CHEESE FILLING:

1 can apricot halves (reserve liquid)
1 env. unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tbsp. lemon juice
1 (4 1/2 oz.) frozen whipped topping, thawed

Combine 1/2 cup reserved syrup and gelatin. Stir over low heat until dissolved. Reserve 4-5 apricot halves for garnish. Blend remaining apricots in blender. Combine apricot and gelatin and set aside.

In large bowl, beat cream cheese until smooth. Add milk and lemon juice. Mix well. Stir in apricot gelatin mixture. Fold in cream topping and garnish. Chill 3 hours.

EASY APRICOT GLAZE:

1/2 c. reserved liquid
1 tsp. cornstarch

Mix ingredients, cook and stir until thick and clear. Cool. Spoon glaze over cake.