Mojito Cheesecake

Preheat the oven:

Preheat the oven to 375F.

Prepare the crust:

In a bowl, combine all the ingredients for the crust with a fork until they look like wet sand.

Add the cracker mixture to a 9-inch springform pan and distribute it evenly. Press the mixture to create a crumb wall up the side of the pan.

Make sure the crumbs cover the bottom, using a measuring cup to tighten up the edges and the bottom for a tight crust.

Bake for 8 minutes until golden brown. Set aside until completely cool.

Prepare the filling:

In the bowl of a standing mixer, cream the cream cheese with the sweet condensed milk until smooth.

Add the rum extract, lime juice, and lime zest, and beat until everything is well combined.

Add the food coloring one drop at a time and beat until well combined and the cream reaches the desired color.

Assemble the cheesecake:

Pour the cream cheese filling into the crust, cover with plastic film, and refrigerate for at least 3 hours.

Freeze for at least 30 minutes before serving.

Garnish:

Garnish with the mint sprigs and the berries before serving.