Key Lime and Raspberry Dessert

Crust:
2 cups firmly packed graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted

Filling:
1/4 cup cold water
1 (.25-ounce) envelope unflavored gelatin
2 (8-ounce) packages cream cheese, softened
1/3 cup Key lime juice
1/4 cup unsalted butter, softened
3 tablespoons Key lime or lime zest
2 cups confectioners' sugar
1 1/4 cups heavy whipping cream
2 pints fresh raspberries
1/4 cup seedless raspberry preserves, melted

Garnish: white chocolate curls, lime zest, fresh mint

Directions:
1. Preheat oven to 300°.
2. In a small bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly on bottom and halfway up sides of a 9-inch springform pan. Bake for 8 minutes; set aside to cool.
3. In a small microwave-safe bowl, combine water and gelatin; let stand for 2 minutes. Microwave on High for 30 seconds, or until dissolved; set aside to cool slightly.
4. In a medium bowl, combine cream cheese, Key lime juice, butter, and lime zest. Beat at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating until combined.
5. In a separate bowl, beat cream at high speed until soft peaks form. Beat in dissolved gelatin until stiff peaks form. Fold together the cream cheese mixture and the whipped cream mixture until well combined. Evenly spread cream cheese mixture over bottom of prepared crust. Cover with plastic wrap, and chill for 4 hours.
6. To serve, remove plastic wrap, and run a knife around edge of pan. Carefully unlatch ring of springform pan, and remove. Arrange raspberries on top of cream cheese mixture. Brush top of raspberries with melted raspberry Preserves. Garnish with white chocolate curls and lime zest, if desired.