This cheesecake highlights the volatile flavor of pawpaws and goes together in 15 minutes or less. It is a low-fat cheesecake, but can be adapted to be more decadent. 

Pawpaw flavoroids will evaporate with heat and time, even in a refrigerator. This cheesecake is best eaten in 24 hours or frozen and thawed. Lemon juice helps preserve the color of the pawpaw fruit that will oxidize and brown at room temperature. –  Kathy Dice, Red Fern Farm

½ Cup sugar
1 package unflavored gelatin (Knox)
½ cup almost boiling water
1 – 2 cups thawed or fresh pawpaw pulp (keep chilled till added)
1 Tablespoon lemon juice (fake okay)
1 8 ounce package Neufchatel cheese (cream cheese can be used)
1 teaspoon vanilla

1. Prebaked 8 inch pie crust, containers lined with graham cracker crust or other containers
2. Mix sugar and gelatin in small container. Add hot water to dissolve gelatin. Give gelatin 5 minutes to completely dissolve, stir occasionally.
3. In food processor (or by hand), beat pawpaw pulp and lemon juice till smooth. Add cheese and vanilla, mix well.
4. Slowly add liquid sugar/gelatin mixture to cheese/pawpaw. Mix completely. Depending on the temperature of the pawpaw/cheese mixture, this may start setting up immediately. Pour into pie shell or containers. Garnish with graham cracker crumbs, tiny nut pieces or chocolate bits. Chill or freeze immediately. See notes above.