Beat cream cheese in an electric mixer until smooth.

Add sour cream, confectioners sugar, lime zest, lime juice, tequila, and triple sec.

Beat until combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Fold whipped cream into the cream-cheese mixture.

Cover with plastic wrap and freeze for about 30 minutes until firm.

Pulse granulated sugar and graham crackers in a food processor until finely chopped.

Stir in melted butter to create the topping.

Place lime juice on one plate and coarse salt on another.

Dip the rims of glasses in lime juice, then in salt.

Remove the cheesecake mixture from the freezer.

Scoop into prepared glasses.

Sprinkle with the graham cracker topping.

Let soften slightly before serving.