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

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

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

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

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

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.

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

Paddle in cooled egg/cream mixture until completely smooth.

By hand, gently add Strawberry Margarita Swirl.

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

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

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

Whisk gelatin mixture into strawberries.

Whisk in limeade, tequila, and triple sec.

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

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

Stir in melted butter.

Spread mixture on parchment-lined sheet pan.

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

Break cooled crunch into pieces.

Combine sugar with zest.