Eddie Matney's Watermelon Cheesecake with Watermelon Fresca

2 cups cream cheese, softened

1 cup granulated sugar

2 tablespoons watermelon juice

2 tablespoons Torani watermelon syrup or 1 tablespoon watermelon extract

1 drop red food color 1 cup heavy cream

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

1/2 cup 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.

Watermelon Fresca

2 cups watermelon, diced

1 tablespoon mint, chopped

3 tablespoons lime juice

1 teaspoon watermelon flavoring

1 tablespoon sugar

Combine ingredients; refrigerate until ready to use.