• Grease springform pan with butter.

Cookie Crust

• Melt the butter in the microwave - around 15-25 seconds at 800W.
• Crush the biscuits with a rolling pin.
• Mix butter and biscuits in a bowl and spread evenly onto the pan.
• Place in the fridge and let it set for 30 minutes.

Mint syrup

• Add the lime juice, zest, mint and sugar into a saucepan. Heat over low heat until sugar has dissolved completely. Stir constantly.
• Let simmer for a minute and set aside, letting it to cool completely.
• Strain the liquid into a bowl to remove all the remaining mint leaves and lime zest that remain in the strainer.
• Mix the rum in the syrup once it is cooled.

Filling

• In a bowl, add mascarpone and Philadelphia, then mix until combined.
• Add the cooled mint syrup and mix until combined
• Whip the cream separately and add it to the filling by folding it gently, until combined.
• Pour the mixture onto the biscuit base and spread evenly. Place in the fridge for at least 6 hours.

Serving

• Remove from the pan with a knife, going through the edges around the cake.
• Decorate with the toppings of your choice and serve.