Cheesecake - cooking recipe

Ingredients

3 graham cracker crusts
1 (16 oz.) can apricot halves, drained, reserve syrup
1 pkg. unflavored gelatin
2 (8 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 (12 oz.) Cool Whip
1 can Eagle Brand milk

Preparation

Combine 1/2 cup syrup with gelatin.
Stir over low heat until dissolved.
Reserve 4/5 apricot halves for garnish.
Blend remaining apricots in blender until smooth.
Combine apricots and gelatin mixture.
In a large bowl beat cream cheese; then add milk and lemon juice.
Stir in the blended apricots.
Fold in Cool Whip.
Turn into graham cracker crusts and garnish with remaining apricots in two piece clusters.