NO - BAKE CRUST:

1/2 c. butter
1/3 c. sugar
1 1/2 c. Kellogg's Corn Flake crumbs

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 spring-form pan. Chill.

VELVETY CREAM CHEESE FILLING:

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

Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside.

In a large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin 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. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill 3 hours.

EASY APRICOT GLAZE: (optional)
1/2 c. reserved syrup
1 tsp. cornstarch

Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.