Grind cookies in the combine (if there is no combine, you can put it in a bag and roll it with a rolling pin).
Melt the butter in the microwave. Pour crushed cookies, mix well.
Take a detachable shape (I have a shape 22 in diameter). You can put a circle cut out of parchment paper at the bottom of the form so that later it would be easier to shift the cake somewhere. Pour crumbs into the form, distribute and tamp. Refrigerate for 20-30 minutes.
Pour gelatin in 100 ml of water and leave to swell for 10 minutes (or for the time indicated on the package).
Put gelatin on a small fire, warm to about 40-50 degrees. Stir, the gelatin should completely dissolve. Cool.
From lime, cut 1/4 parts from two edges, squeeze the juice from them (about 2 tablespoons will work). Leave the middle part of lime for decoration.
Sour cream, cream cheese, sugar, vanilla sugar, lime juice, beat until sugar is dissolved.
Pour in cooled gelatin while whisking with a mixer.
Pour the mixture into a mold on top of cookies. Refrigerate for 1-2 hours.
Dilute jelly according to the instructions on the package, only reduce the amount of water by 50 ml. Cool.
Pour jelly over the frozen cream layer. Put the cake in the refrigerator for 4-5 hours until completely solidified.
To remove the collapsible side, without damaging the edges of the cake, I advise you to use a regular hairdryer. Uniformly heat the outside with the hairdryer for a minute, then gently unfasten the form.
Cut the rest of the lime into 6 thin circles, make one cut in each circle to the middle, bend. Garnish with jello cake with lime and mint.