Filling:

1 can (17 oz.) apricot halves, divided
1 pkg. (3 oz.) apricot gelatin
2 pkg. (8 oz. each) cream cheese softened
1 can (14 oz.) sweetened condensed milk
2 tbsp. orange juice
mint leaves for garnishing

Drain apricots reserving 1/2 cup juice. Combine reserved apricot juice and gelatin in a small saucepan over medium heat. Stir frequently until gelatin dissolves and remove from heat. In a large bowl beat cream cheese until fluffy. Reserving 2 apricot halves for garnish. Add remaining apricots, gelatin mixture, sweetened condensed milk and orange juice. Beat with an electric mixer until well blended. Pour over crust. Cover and chill 4 hours or until firm. Garnish with apricots and mint leaves.

Crust:

1/4 c. sugar
1 c. vanilla wafer crumbs

Combine butter and sugar in a medium saucepan over medium high heat. Stir constantly and bring to a boil. Remove from heat. Stir in vanilla wafer crumbs. Press crumb mixture into bottom of an ungreased 9 inch spring form pan and chill.