Step 1: Ingredients
-150 gr (5 oz) of plain/butter cookies.
-150gr (5 oz) of butter.
-200ml (7 fl oz) of cream.
-Flavorless Jell-o (Enough to make a pint).
-250gr (1/2 lb) of cream cheese (Philadelphia).
-Sugar (2 spoons for the cake and 1/2 cup for the marmalade).
-A ripe melon.
Step 2: Make the base
- First, grind the cookies untill they are practically reduced to dust.
-Then, put them in a saucepan, add the butter and heat the mix while you stir it until the butter is completely melted and you get an homogenous pastry.
-Finally, cover the base of your springform pan with the mix and let it cool for a bit. It's a good idea to put the pan in the fridge for a while, so the crust gets harder.
Step 3: Prepare the melon
For this, cut a big slice of melon (like 1/5 or 1/4 of the whole melon), peel it and grind it until it gets a bit more liquid than jam or marmalade.
Step 4: The Cheesecake
Start by putting the cheese, the cream, two spoons of sugar, and the yoghurt in a big bowl and mix them into an homogenous paste.
Then, prepare the jell-o (enough for 1 pint) using as little water as you can and add it to the mixture. Stir until completely blended.
After that, add the grinded melon and stir again.
Finally, put the whole mixture in your springform pan (on the cookie crust) and return the pan to the fridge. Let it settle for, at least, 3 hours. When you take it out, it should have a jello-ish texture.
Step 5: The Cover
In order to make the marmalade, you'll need about half a melon. Peel it and cut it in pieces.
Then, put 1/2 cup of sugar in a small saucepan, add the pieces of melon and heat it while stirring.
It'll let out A LOT of juice. When it stops, take the juice out of the saucepan and continue heating and stirring until it actually looks like marmalade. If you cut the melon pieces too big, some of them may stay, but that's not a problem.
Finally, take it out of the heat and let it cool for a while.