2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup sugar
Filling: : Best Cake Recipe
6 tablespoons fresh Key lime juice
1 envelope unflavored gelatin
2 1/2 cups heavy whipping cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
Garnish: white chocolate
Procedures: : Best Cake Recipe
a.In a medium bowl, merge graham cracker crumbs, butter, and sugar. Press into bottom and 1 inch up sides of a 10-inch spring form pan. Set aside.
b.In a large bowl, combine lime juice and gelatin; let stand for 2 minutes. Bring 1/2 cup cream to a simmer in a small saucepan. Remove from heat,
and add white chocolate, stirring until smooth. Stir in gelatin mixture, and allow cooling.
c.In a large bowl, beat cream cheese, sugar, and lime zest at medium speed with an electric mixer until combined. Slowly beat cooled white
chocolate mixture into cream cheese mixture.
d.In a big bowl, beat remaining 2 cups cream at high speed with an electric mixer until soft peaks form. Fold into white chocolate mixture, and pour
into pie crust. Cover, and freeze overnight. Remove from freezer, and gently run a knife around edges of pan to release crust from sides of pan.
Garnish with white chocolate curls and Key lime wedges, if desired. Cut into wedges with a knife that has been dipped into hot water. : Best Cake Recipe