APRICOT CHEESECAKE

l/2 cup butter
l/3 cup sugar
l-l/2 cup crushed grahsm crackers
l envelope unflavored gelatin
l can (l7 oz.) apricots, reserve juice
2 pkgs. (i oz. each) cream cheese, softened
l can (l4 oz.) sweentned condensed milk
2 tbsps. lemon juice
l 4 oz. container frozen cool whip
Cook butter and sugar until boiling. Add crushed crackers and mix. Place in a spring form pan but save some to sprinkle on top of cake. Place gelatin in a small saucepan with l/2 cup syrup from apricots. Stir over low heat until gelatin is dissolved. Place apricots in blender; blend and add gelatin mixture. In a mixing bowl blend cream cheese until smooth. Add sweetened condensed milk and lemon juice. Blend. Stir in apricot mixture. Fold in whipped topping. Pour into rpepared pan and sprinkle with reserved crumbs. Refrigerate. Prodigy