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1
In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs.
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2
Mix well.
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3
Press the crust firmly over the bottom of a 9-inch spring form pan.
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4
Set aside.
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5
In a saucepan dissolve the gelatin the key lime juice, about 5 minutes.
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6
Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest.
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7
Mix well.
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8
Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes.
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9
Remove from the heat.
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10
In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth.
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11
With the mixer running, add the lime mixture slowly and beat until smooth.
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12
Remove the mixture and turn into a bowl and cool completely.
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13
Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
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14
In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar.
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15
Whip on medium high until stiff peaks form.
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16
Remove the lime and cheese mixture from the refrigerator.
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17
Fold the egg whites into the lime mixture and blend thoroughly.
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18
Pour the mixture into the prepared crust.
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19
Cover with plastic wrap and refrigerate until set, about 4 hours.
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20
Remove from the refrigerator.
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21
Run a sharp knife along the sides of the pan and remove the spring-form.
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22
Spread the whipped cream evenly over the top of the cake.
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23
For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest.
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24
Bring the liquid to a simmer and cook for 3 to 4 minutes.
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25
Remove the zest from the liquid and cool on parchment paper.
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26
Cut the cake into individual servings.
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27
Garnish with candied lime zest and mint sprigs.
