Velvety Apricot Cheesecake

This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes.

• Ready In: 3 hrs 45 mins
• Yields: 1 9-inch cake

Ingredients

• 1 1⁄2 cups  biscotti, crumbs for crust (approx 8 biscotti cookies)
• 1⁄4 cup  melted butter, for crust
• 30  ounces  can  apricot halves, drained (reserve syrup)
• 1 (2 1/2tablespoon) envelope unflavored gelatin
• 16  ounces cream cheese, softened
• 14  ounces  eagle brand sweetened condensed milk (1 can)
• 2  tablespoons fresh lemon juice
• 1 (4 1/2ounce) container Cool Whip
• 1⁄2 cup  reserved  syrup (Easy Apricot Glaze)
• 1  teaspoon cornstarch (Easy Apricot Glaze)

Directions

1. Heat oven to 350*F for crust.
2. Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
3. Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
4. For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; 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.
5. Combine apricot and gelatin mixture; set aside.
6. 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.
7. Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
8. To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
9. Chill 3 hours.