In medium bowl, stir together graham cracker crumbs, sugar and butter until evenly moistened. Press mixture into bottom of each pan. Refrigerate while making filling.
In small bowl, combine water and rum. Sprinkle gelatin over liquid and stir until completely dissolved, about 2-3 minutes. Set aside.
Place mint on cutting board. Sprinkle 1 tablespoon sugar over mint. Using the edge of knife, scrape the blade across the minced mint and sugar to form a paste, working small areas of the pile at a time.
In large bowl, combine remaining sugar, mint paste and zest. Beat on medium 1 minute. Add cream cheese and sour cream; beat until smooth. Add lime juice and vanilla; beat until combined. Add gelatin mixture; beat until combined. Remove crusts from refrigerator; divide batter evenly between pans.
Refrigerate 3-4 hours or until cheesecakes are completely set. To unmold, run knife around edge of pan and remove ring. Serve with mint leaves or wedge of lime if desired.
Rated 2 out of
Tedious to makeDue to having to flip between screens to figure out amounts/directions, I am putting this recipe on my "not again" list. Also, I ended up doing individual cupcake sized cakes because I didn't have the small springform pans, and ended up having to double the crust recipe for 18 cakes.