Velvety Apricot Cheesecake - cooking recipe

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 1/2 tablespoon) envelope unflavored gelatin
16 ounces cream cheese, softened
14 ounces eagle brand sweetened condensed milk (1 can)
2 tablespoons fresh lemon juice
1 (4 1/2 ounce) container Cool Whip
1/2 cup reserved syrup (Easy Apricot Glaze)
1 teaspoon cornstarch (Easy Apricot Glaze)

Preparation

Heat oven to 350*F for crust.
Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
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.
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.
Combine apricot and gelatin mixture; 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.
Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
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.
Chill 3 hours.