I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.
MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 350 degrees (325 for convection oven)
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt
Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup
1 c. sour cream topping
1/4 c. sugar
Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.
Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.
Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.