-----------------------------------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 t  Salt

      4    Eggs

      2 T  Midori

----------------------------------TOPPING----------------------------------
      2 c  Sour cream

    1/4 c  Sugar

      2 t  Midori

-----------------------------------GLAZE-----------------------------------
      1 c  Midori

      1    Package unflavored gelatin

           Melon balls to cover caketop
  To make crust:  Mix and pat crust ingredients into spring form 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 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.