Melt butter, corn syrup and chips in medium saucepan over low heat, stirring constantly until smooth. Remove from heat, stir in cereal until well coated. Gently press mixture in buttered 9-inch square pan to form a crust. Chill.
In a small mixing bowl, beat cheese until sooth. Gradually beat in sugar. Stir in brandy. Fold in apricots, almonds and whipped topping.
Spread filling in chilled crust. Garnish with chopped almonds or chopped cherries or apricots slices. Refrigerate at least 2 hours.
If desired freeze t least 4 hours. For easier cutting, let stand at room temperature 15 minutes before servings.