1/2 c. butter
1/3 c. sugar
1 1/2 c. Kellogg's corn flake crumbs (or graham cracker crumbs)

Cook butter and sugar in small saucepan until mixture boils. Remove from heat. Mix in crumbs. Reserve 2 tablespoons mixture for garnish. Press remainder in bottom of 9 inch springform pan. Chill.

CREAM CHEESE FILLING:

1 (30 oz.) can apricot halves, drained (reserve syrup)
1 env. unflavored gelatin
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eggel brand sweetened condensed milk
2 tbsp. lemon juice
1 (4 1/2 oz.) container frozen non-dairy whipped topping, thawed

Combine 1/2 cup syrup and gelatin, stir over low heat until gelatin dissolves. Reserve 4 or 5 apricots for garnish.

Blend remainder in blender at high speed until smooth. Combine gelatin and apricot mixture and set aside.

In large bowl, beat cheese until smooth. Add condensed milk and lemon juice. Mix well. Stir in gelatin apricot mixture. Fold in whipped topping, turn into prepared pans.

To garnish, slice apricots into pieces and arrange around top of cake. Spoon glaze over cake. Add mint leaves to garnish. Sprinkle crumbs around on top edge of cake. Chill 3 hours.

APRICOT GLAZE:

1/2 c. syrup
1 tsp. cornstarch

Cook until thick and clear. Cool. Spoon glaze over top of cake.