4 to 5 drops yellow gel frosting, made for chocolate
Make the penne noodles: Flatten the fondant into flat round discs, approximately 5 inches wide by 2 inches tall to resemble pasta dough. Divide into four pieces and roll each out into a 12 by 4 inch rectangle, approximately 1/16 inch thick.
Divide each rectangle into 8 pieces lengthwise and then cut each rectangle in half to form 16 squares.
Using a dowel, secure the end of one dowel to a point of the square. Roll up to form a penne noodle and release the dowel.
Repeat this until all squares are used.
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
Grind graham crackers until pieces resemble coarse sand.
Add melted butter and salt.
Remove from food processor and pour onto the baking sheet.
Place in oven to toast for 10 to 12 minutes, until golden.
Remove from oven and set aside to cool.
Grated Cheese Topping
Make the hard cheese for grating: While using disposable gloves, place a few drops of the golden yellow food coloring on the modeling chocolate. Mix until the entire block is thoroughly colored and the desired color is reached. The block should resemble a hard cheddar cheese block.
Place in the freezer and allow to chill up to 3 hours or overnight.
Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
In a large bowl, beat cream cheese until smooth.
Stir in sweetened condensed milk, vanilla and lemon juice.
Add food coloring until desired cheese color is reached.
Remove noodles from the freezer and very gently stir into cheesecake mixture.
Pour into prepared springform pan and allow to set in the fridge for 6 hours or up to overnight.
Assemble the cake: Remove set cheesecake from the fridge.
Sprinkle the top of the cake with breadcrumbs.
Remove the “cheese” block from the freezer and grate over the cake.
Slice and serve. Cake will keep up to 5 days covered in the fridge.