-CRUST-
1 1/2 c Graham cracker crumbs
1/2 c Butter; melted

FILLING
3 8-oz packages cream cheese
1 c Sugar
1/8 ts Salt
4 Eggs
2 tb Midori

TOPPING
2 c Sour cream
1/4 c Sugar
2 ts Midori

-GLAZE-
1 c Midori
1 Package unflavored gelatin
Melon balls to cover cake top

To make crust: Mix and pat crust ingredients into spring form pan,
covering the bottom and side’s part way up. For filling: Let cream
cheese softens 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 350 F for 50 minutes
or until firm in center. Let stand 15 minutes. Reset oven to 450 F.
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.

Yields
12 Servings