Preparation / Directions:
For the crust: In a bowl, stir together the crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Bake the crust in the centre of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and set aside to cool.
For the cake: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition.
Add the lime juice, vanilla, and food colouring and beat until mixture is smooth. Pour the filling over the crust. Bake the cheesecake at 375F for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes more, or until the centre is barely set. (it will continue to set as it cools) Let the cake cool on a rack, and chill it, covered, overnight.
Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices.