Step 1
Dip one edge of appetizer spoon into strawberry jam, then into lime sugar.

Step 2
Pipe cheesecake into each spoon. Garnish with TOSTITOS^® Crunch and a small dollop of whipped cream.

Step 3
CHEESECAKE:

Step 4
Heat heavy cream to boiling. Set aside to cool for 15 minutes.

Step 5
Whisk egg yolks with sugar and salt (mixture will be thick and sandy).

Step 6
Whisk cooled cream into egg mixture a little at a time until completely combined.

Step 7
Return mixture to pot and heat over low heat, whisking constantly, until mixture thickens and just begins to bubble. Remove pot from heat immediately. Cool mixture to room temperature.

Step 8
In stand mixer with paddle attachment, combine cream cheese, vanilla, and lime juice.

Step 9
Paddle in cooled egg/cream mixture until completely smooth.

Step 10
By hand, gently add Strawberry Margarita Swirl.

Step 11
Transfer mixture to piping bag. Do not cut tip too small, or swirl will be lost.

Step 12
STRAWBERRY MARGARITA SWIRL:

Step 13
Sprinkle gelatin over cold water. Stir to combine. Let sit for 5 minutes.

Step 14
Puree strawberries. Heat strawberry purée to boiling. Remove from heat.

Step 15
Whisk gelatin mixture into strawberries.

Step 16
Whisk in limeade, tequila, and triple sec.

Step 17
Chill mixture at room temperature, stirring with rubber spatula occasionally until soft set.

Step 18
TOSTITOS^® CRUNCH:

Step 19
Mix crushed chips with sugar, milk powder, and salt.

Step 20
Stir in melted butter.

Step 21
Spread mixture on parchment-lined sheet pan.

Step 22
Toast in 250°F oven for 30 minutes (mixture should become crunchy as it cools).

Step 23
Break cooled crunch into pieces.

Step 24
LIME SUGAR:

Step 25
Combine sugar with zest.