9 in. Graham Cracker Crust Pie Shell
24 oz. cream cheese, softened at room temperature
1 cup of sugar
1 cup heavy cream
1 tsp. vanilla extract
3 tbsp. lemon juice
1 cup cantaloupe, pureed
Using the paddle attachment on your mixer, beat the cream cheese smooth (approximately 30 seconds). Scrape down the bowl and paddle.
Gradually add the sugar, mixing for another 30 seconds. Scrape down paddle and sides again.
Add the cream, vanilla extract, lemon juice and puree. Mix well until absorbed. Add the eggs one at a time, mixing only until each is absorbed. Scrape paddles clean after each egg is added.
Pour the filling into the graham cracker crust. Place the pie shell in a suitable roasting pan. Pour warm water into the pan to a depth of 1/2 in.
Bake the cheesecake for about 65 minutes, or until lightly colored and firm except for the very center. Remove from the pan. Cool completely and chill overnight before serving.