Melon Cheesecake

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Fresh melon: to taste
Fresh mint: to taste
Melon Cheesecake preparation
Preparation of the base:
Melt the butter over low heat and let it cool. In the meantime, break the biscuits into pieces and blend them until you obtain a fine flour.
Compacting the base:
Transfer the crumbled biscuits to a bowl and add the melted butter. Mix well until you obtain a smooth mixture.
Line the bottom of an 18 cm diameter springform pan with a disc of baking paper and place a strip of acetate along the sides. Pour the mixture onto the bottom and compact it with the back of a spoon. Place in the refrigerator to firm up for 30 minutes.
Preparation of the filling:
Soak the gelatine in cold water for 10 minutes. Heat 20 ml of cream in the microwave or in a saucepan, add the well-squeezed gelatine and mix until completely dissolved.
In a bowl, combine the spreadable cheese, sugar and vanilla extract. Mix vigorously.
Whip the remaining 80 ml of cream until stiff and gently fold it into the cheese mixture, first adding the cream with the gelatine and then the whipped cream a little at a time.
Assembling the cheesecake:
Transfer the filling onto the biscuit base, level it and place in the refrigerator for at least 4 hours.

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