Mix together the cookie crumbs, 1/2 cup of the sugar, and butter until mixture is moistened. Press evenly into the bottom of a 13 x 9 x 2 inch baking dish.
In a large mixing bowl beat the cream cheese and 1 cup of sugar on medium speed until fluffy.
Beat in eggs, milk, vanilla and salt until blended.
Pour over crust in dish, spreading evenly.
Bake for 15 minutes at 200°C, then reduce heat to 180°C and bake 20-25 minutes more, until cake is firm at sides and soft-set (jiggles slightly) in the centre.
Cool cake in dish on a wire rack for up to 2 hours, then cover and refrigerate for 2-4 hours before serving. (Refrigerate cake for up to 1 week.)
In saucepan combine juice with 1/3 cup of sugar and cornflour. Bring to boil; reduce heat.
Cook and stir for 2 minutes. Cool slightly; spread glaze over cake.
Garnish with fresh arils and mint leaves if desired.