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Cheesecake, Watermelon #2, w/Watermelon Fresca

Source of Recipe

all easy cooking
Cheesecake, Watermelon #2, w/Watermelon Fresca

2 C. cream cheese, softened
1 C. sugar
2 T. watermelon juice
2 T. Torani watermelon syrup or 1 T. watermelon extract
1 drop red food color
1 C. heavy cream
1 1/2 C. graham cracker crumbs
1/4 C. brown sugar
1/2 C. butter, melted

Using a stand mixer, cream together the sugar and cream cheese until smooth.
Mix in watermelon juice, watermelon flavoring and food color; set aside.

Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.
Make crust out of remaining ingredients; press into individual pans
or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then
transfer to the refrigerator.
Top with watermelon Fresca, recipe below.

Watermelon Fresca:
2 C. watermelon, diced
1 T. mint, chopped
3 T. lime juice
1 tsp. watermelon flavoring
1 T. sugar

Combine ingredients; refrigerate until ready to use.