2 C. cream cheese, softened 1 C. sugar 2 T. watermelon juice 2 T. Torani watermelon syrup or 1 T. watermelon extract 1 drop red food color 1 C. heavy cream 1 1/2 C. graham cracker crumbs 1/4 C. brown sugar 1/2 C. 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 C. watermelon, diced 1 T. mint, chopped 3 T. lime juice 1 tsp. watermelon flavoring 1 T. sugar
Combine ingredients; refrigerate until ready to use.