Crust: Cook butter and sugar in sauce pan till boils, remove from heat. Mix in cornflake crumbs, reserve 2 Tbsp mixture for garnish; press remainder in bottom of 9 inch pan and chill.
Cream cheese filling: Combine 1-2 Cup reserved syrup and Gelatin 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 mixtures; set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping.
Turn into prepared pan. Chill 3 to 4 hrs, remove from pan and place on cake plate.. To garnish: slice reserved apricot halves into pieces; arrange in two piece clusters around the top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Sprinkle remaining crumb reserve around outer edge of cake . Chill 3 hours.
Apricot glaze: Cook and stir cornstarch and 1/2 Cup reserved syrup until thick and clear. Cool...Spoon glaze evenly over top of cake..