Midori Cheesecake

• 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

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

graham cracker crumbs, butter, filling, cream cheese, sugar, salt, eggs, liqueur, topping, sour cream, sugar, liqueur, liqueur, unflavored gelatin, honeydew

Taken from www.food.com/recipe/midori-cheesecake-186732 (may not work)