CRUST:

1/2 c. butter
1/3 c. sugar
1 1/2 c. corn flake crumbs
1/2 tsp. cinnamon

Melt butter. Mix with all else. Press in bottom of springform pan. Freeze.

FILLING:

1 (30 oz.) can apricot halves, drained overnight (reserve syrup)
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 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 gelatin dissolves. Reserve 6 apricots. Blend apricots until smooth. Add condensed milk, lemon and mix well. Stir in gelatin mixture. Fold in whipped topping. Turn into frozen crust. Arrange reserved apricots in center. Add mint leaves as a garnish. Chill 2 hours.

GLAZE:

1/2 c. apricot preserves
1 tbsp. brandy

Combine and spoon over top of cheesecake. Chill 2 more hours. Cut around sides of pan. Release and serve.