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.