Instructions

1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Remove 15 Nilla Wafers from the package (set them aside) and grind the rest into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
5. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
6. For the white chocolate layer: Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
7. In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted.
8. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Stir the liquid gelatin into the melted chocolate and set it aside to cool.
9. Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
10. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
11. Next add the key lime zest and the key lime juice and continue mixing until it’s well blended into the cream cheese.
12. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
13. For the mousse layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
14. Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
15. Next, melt the solid gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
16. Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
17. First, add the key lime juice and lime zest, then slowly add the powdered sugar and continue beating on high speed until peaks start to form.
18. Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
19. In a small Ziploc bag, roughly smash 10 Nilla wafer cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream.  Pour the whipped cream over the chocolate layer and spread evenly.
20. Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
21. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
22. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with the remaining 5 Nilla wafers (crushed) and additional key lime zest. This pie must stay refrigerated.