No Bake Apricot Cheesecake

Ingredients

Crust

• 1/2 cup butter
• 1/3 cup granulated sugar
• 1 1/2 cups corn flake crumbs

Cream Cheese Filling

• 1 (30 ounce) can apricot halves, drained (reserve syrup)
• 1 envelope unflavored gelatine
• 16 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons lemon juice
• 1 (4 1/2 ounce) container frozen nondairy whipped topping, thawed

Apricot Glaze (optional)

• 1/2 cup reserved syrup
• 1 teaspoon cornstarch

Instructions

1. Cook butter and sugar in small saucepan until mixture boils; remove from heat.
2. Mix in Corn Flake Crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9-inch springform pan. Chill.
3. Combine 1/2 cup reserved syrup and gelatine; stir over low heat until gelatine dissolves.
4. Reserve 4 or 5 apricots halves for garnish; blend remaining apricots on high speed in blender until smooth.
5. Combine apricot and gelatine mixtures; set aside.
6. In large bowl, beat cheese until smooth.
7. Add sweetened condensed milk and lemon juice; mix well.
8. Stir in apricot-gelatine mixture.
9. Fold in whipped topping. Turn into prepared pan.
10. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake.
11. Spoon Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill for 3 hours.
12. Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
13. Spoon glaze evenly over top of cake.