Ingredients

• 2 cups gingersnap cookie crumbs
• 2 tablespoons white sugar
• 5 tablespoons melted butter
• 1 , .25 ounce
• 0.67 cups lime juice
• 2.5 cups heavy cream , divided
• 9 ounces white chocolate , chopped
• 3 , 8 ounce
• 1 cup white sugar
• 2 tablespoons grated lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

Nutrition per serving