Cook butter and sugar in small saucepan until mixture boils, remove from heat and mix in the crumbs.Reserve 2Tbs of mixture for garnish, press the remainder into bottom of 9" springform pan and chill.
Combine 1/2 cup reserved syrup and gelatin, stir over low heat until gelatin dissolves. Reserve 4-5 apricot halves for garnish,blend remaining apricots in food processor or blender until smooth, add the gelatin mixture to the blended apricots until combined, set aside.
In a large mixing bowl with paddle attachment,mix cheam cheese until smooth, add sweetened condensed milk and lemon juice, mix well. Stir in the apricot/gelatin mixture. Fold in whipped topping, turn into prepared pan.
Combine 1/2 cup reserved syrup and the cornstarch in a small saucepan over medium heat stirring constantly until thick and clear, remove from heat and cool completely.
To garnish, slice reserved apricots and arrange in 2 piece clusters around top of cheesecake. Spoon glaze over the top and then sprinkle the reserved crumbs around the outer edges. Add mint leaves to the apricot clusters and chill cake 3 hours.