Servings: 6
Prep Time: 10 Min.
Cook Time: 5 Min.
Chill Time: 4 Hrs.

Cheesecake:
+ 1 Texas Rio Star grapefruit
+ 1/2 c. water
+ 1 envelope unflavored gelatin
+ 1/2 c. sugar
+ 1/4 c. brown sugar
+ 1 pkg. (8 oz.) whipped cream cheese
+ 1/2 c. sour cream
+ 1/4 c. fresh squeezed Texas Rio Star grapefruit juice
+ 1 2/3 c. heavy whipping cream, whipped
+ 1 9-in. graham cracker piecrust+ (recipe follows)
+ Fresh mint sprigs, optional garnish

Graham Cracker Crust:
+ 6 Tbsp. butter, melted
+ 11/2 c. graham cracker crumbs (from about 24 graham crackers)
+ 1/4 c. sugar

Cheesecake:
1. Peel and section grapefruit. Set aside. In a small saucepan, sprinkle gelatin over water; let stand 1 min. Cook over low heat 3 min. or until gelatin is completely dissolved; cool.
2. In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust.
3. Chill until firm, about 4 hrs. Top with grapefruit sections and fresh mint.
Graham Cracker Crust*
1. In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.
2. Press the mixture in the bottom and up the sides of a 9-in. pie pan.
3. Bake for 8 to 10 min. in a preheated 350° F. oven. Cool completely before adding filling.

*Substitute a purchased graham cracker piecrust if desired.

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