Key Lime Mousse Cake

Crust
2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter, melted

Combine ingredients and press into bottom and 1 inch up sides of a 10 inch springform pan. Set aside.

Filling
6 Tbsp. fresh Key Lime juice (bottled can be used)
1 1/4 oz. pkg. (one envelope) unflavored gelatin
2 1/2 C. heavy cream, divided
10 oz. white chocolate squares, chopped + 1 to 1 1/2 oz., grated or shaved into curls for garnish
24 oz. cream cheese, softened
1 C. sugar
1 1/2 Tbsp. lime zest

Squeeze or pour lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2 C. heavy cream to a simmer  in a saucepan. Remove from heat and add 10 oz. chopped white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool.
Using an electric mixer, blend together cream cheese, sugar, and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture until well-blended.
Using clean, dry beaters, beat remaining 2 C. cream until it forms soft peaks. Fold into white chocolate mixture, then pour into crust.

Cover and freeze overnight. Remove from freezer and run a sharp knife around the inside of springform pan to loosen. Remove ring of springform pan and transfer to serving plate. Grate or curl 1 to 1 1/2 oz. white chocolate over cake. Cut into wedges with knife dipped in hot water.