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1
For the crust: In a bowl, stir together the crumbs and sugar and stir the butter in well.
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2
Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch springform pan.
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3
Bake the crust in the centre of a preheated 375 degree F oven for 8 minutes.
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4
Transfer the pan to a rack and set aside to cool.
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5
For the cake: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition.
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6
Add the lime juice, vanilla, and food colouring and beat until mixture is smooth.
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7
Pour the filling over the crust.
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8
Bake the cheesecake at 375F (190C) F for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes more, or until the centre is barely set.
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9
(It will continue to set as it cools)
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10
Let the cake cool on a rack, and chill it, covered, overnight.
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11
Remove the cheesecake from the pan and transfer it to a cake stand.
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12
With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake or whatever you feel like.
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13
Garnish with the mint sprigs and lime slices if desired,
