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
Topping:
2 cups sour cream
1/4 cup sugar
2 teaspoons Midori
Glaze:
1 cup Midori
1 package unflavored gelatin
melon balls to cover cake top
To make crust: Mix and pat crust ingredients into springform pan, covering the bottom and sides part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350F for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450F. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 minutes. For glaze: Bring Midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.
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