Ultimate Lime Mousse Cheesecake – A Tangy and Creamy Delight!

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is evenly moistened.
Press the crumb mixture into the bottom of a springform pan (or a pie dish) to form a firm, even crust. Bake for 8-10 minutes, then remove from the oven and allow to cool completely.
Make the Lime Mousse:

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, lime juice, lime zest, and vanilla extract, and beat again until fully combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Dissolve the gelatin in 3 tablespoons of water and heat in the microwave for 10-15 seconds until liquid. Stir it into the mousse mixture, making sure it’s well incorporated. Set the mousse aside.
Prepare the Cheesecake Layer:

In another bowl, beat the cream cheese and sour cream until smooth and creamy. Add the sugar, vanilla extract, and lime juice, and mix until combined.
Spread the cheesecake layer evenly over the cooled graham cracker crust.
Assemble the Cheesecake:

Gently spoon the lime mousse mixture over the cheesecake layer, spreading it out evenly with a spatula. Smooth the top to create a neat finish.
Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to allow the mousse to set and the flavors to meld together.
Serve and Garnish:

Once the cheesecake is set, remove it from the springform pan (if used) and transfer it to a serving platter. Garnish with additional lime zest, whipped cream, or fresh mint leaves for an extra touch.
Serving and Storage Tips: