Line a springform pan (26 cm Ø) with baking paper. For the base, put cookies in a freezer bag, close it and roll over with a dough roll until the cookies are finely crumbled. Melt butter.
Mix with cookie crumbs. Press to a base in the mould. Chill for at least 30 minutes.
For the cream, briefly stir cream cheese, lime zest and Prosecco until smooth. Soak the gelatine in cold water. Heat the syrup in a small pot. Squeeze the gelatine and dissolve in the syrup while stirring.
Take the pot off the stove. First stir about 2 tbsp. cream cheese cream into the gelatine syrup, then into the remaining cream cheese cream. Whip the cream until stiff, while pouring in 125 g sugar. As soon as the cream starts to gel, fold the cream into the cream cheese mixture.
Spread loosely on the biscuit base. Cover and chill for at least 4 hours.
For the green sugar, wash mint and pat dry well. Finely chop the leaves with 1 tablespoon of sugar in the universal chopper. Mix in 1 tablespoon of sugar. Sprinkle over the cake just before serving.