Velvety Apricot Cheesecake

• 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)

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.

biscotti, butter, apricot halves, unflavored gelatin, cream cheese, condensed milk, lemon juice, reserved syrup, cornstarch

Taken from www.food.com/recipe/velvety-apricot-cheesecake-533513 (may not work)