Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.
Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.
With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.
Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brooke Peterson, 2010