White Chocolate Lime Mousse Cheesecake

White Chocolate Lime Mousse Cake

2 cups crushed gingersnaps (about 38 cookies)

2 Tbs. sugar

1/3 cup butter or margarine, melted

FILLING:

1 envelope unflavored gelatin

6 Tbs. lime juice

9 squares (1 oz. each) white baking chocolate, chopped

1-1/2 cups whipping cream, divided

3 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 Tbs. grated lime peel

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Combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. spring form pan. Set aside.

In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minutes. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. In a heavy saucepan or microwave oven, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin.

In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel; mix well. In another mixing bowl, beat the remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Magic Cookie Bars

Magic Cookie Bars

1/2 cup butter

1-1/2 crushed graham crackers

1-14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 cup coconut

1 cup nuts (optional)

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Preheat oven to 350° . In a 13x9 pan melt butter. After melted, sprinkle crumbs over butter and press down. Pour sweetened condensed milk over crumbs. Sprinkle the remaining ingredients over milk. Cook for 25-30 minutes. Allow to cool before serving.