Midori Cheesecake - cooking recipe

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
FILLING
3 (8 ounce) packages cream cheese
1 cup sugar
1/8 teaspoon salt
4 eggs
2 tablespoons Midori melon liqueur
TOPPING
2 cups sour cream
1/4 cup sugar
2 teaspoons Midori melon liqueur
GLAZE
1 cup Midori melon liqueur
1 (1/4 ounce) envelope unflavored gelatin
GARNISH
honeydew balls

Preparation

CRUST:
Mix and pat into spring form pan, covering bottom and sides part way up.
FILLING:
Let cream cheese soften in bowland blend in 1 cup sugar and salt, beat until fluffy.
Add eggs one at a time, beating well after each egg.
Beat in MIDORI.
Pour into crust.
Bake at 350 degrees for 50 minutes or until firm in center.
Let stand 15 minutes.
Reset oven to 450 degrees.
TOPPING:
Combine sour cream, sugar and MIDORI for topping and pour onto cake.
Bake another 10 minutes.
GLAZE:
Bring to boil and cool until syrupy.
Place melon balls on cake and spoon glaze over.
Refrigerate and serve.