Makes 1 (9 inch) Cake

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 env. 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.) container 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 large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in 2 piece clusters around top of cake. 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.