Pour both cans of Mountain Dew Baja Blast into a medium saucepan. Gently boil and simmer until it reduces to about 1 cup, which takes about 12-15 minutes. Let it cool to room temperature.

Mix graham cracker crumbs with sugar. Add melted butter until it looks like wet sand. Press this mixture into a 9-inch pie dish and refrigerate for at least 20 minutes.

In another bowl, mix lime agar-agar powder with ½ cup of boiling water until it's dissolved. Let it cool slightly, then stir in ½ cup of the cooled Baja Blast reduction.

Beat softened cream cheese until smooth. Add powdered sugar, then mix in the remaining Baja Blast reduction and agar-agar powder mixture. Also, add lime zest and food coloring if you want.

In a cold bowl, whip heavy cream until stiff peaks form. Be careful not to over-whip. Gently fold one-third of the whipped cream into the mixture, then fold in the remaining whipped cream until smooth.

Pour the filling into the crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight. Slice with a sharp knife and serve cold, or let it sit for 5 minutes before serving.