For the Key lime French cream: Combine sour cream, heavy cream, yogurt, and sugar in a small saucepan and heat over low heat until hot – approximately 20 minutes. Stir occasionally to blend and remove lumps. Remove from heat. Reserve.
Put ¼ cup of water in a small skillet and sprinkle unflavored gelatin over the top to soften. Heat on medium low, stirring constantly until gelatin is completely dissolved. Add dissolved gelatin and vanilla extract to sour cream mixture.
Using an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy – approximately 5 minutes. Add hot sour cream mixture to the cream cheese in the mixer bowl and beat until completely blended and there are no lumps. Scrape the sides of the bowl as needed.
Pour mixture into a clean bowl and cover with plastic wrap. Lay the plastic wrap directly on the surface of the mixture to prevent formation of a film. Chill mixture for at least 6 hours or overnight.
For the crust: Put cookies into a food processor and pulse until they are crumbs. Add sugar and pulse until mixed. Add butter to the processor and pulse until completely blended. The mixture should stick together slightly when squeezed with fingers.
For the assembly: Assemble 6 8-ounce martini glasses. Divide the crust mixture into 1⁄4 cup portions. Press 1 portion inside each martini glass up to the rim. Remove the Key lime cream from the refrigerator and beat with the mixer for 1-2 minutes or just until creamy again. Place 1⁄4 cup Key lime cream in each crust.
Just before serving, cut the Pirouette straw cookies in half and stick one end in the Key lime French cream (to look like a straw). Sprinkle 1 teaspoon chopped kiwi over the Key lime French cream in a zig-zag or swirl pattern. Top with a sprig of mint next to the “straw”.