Crust
1/2 cup butter or margarine
1/3 cup granulated sugar
1 1/2 cups 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 springform pan. Chill.

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

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

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

Apricot Glaze (optional)
1/2 cup reserved syrup
1 teaspoon cornstarch

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