Ingredients
2 cups crushed gingersnaps (about 38 cookies)2 tablespoons sugar1/3 cup butter, meltedFILLING:1 envelope unflavored gelatin6 tablespoons lime juice9 ounces white baking chocolate, chopped2-1/2 cups heavy whipping cream3 packages (8 ounces each) cream cheese, softened1 cup sugar1 tablespoon grated lime zest
Preparation
In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside.
In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin.
In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well.
In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.
