White Chocolate Mousse Key Lime Cheesecake with Orange Brulee

Crust2 cups gingerbread cookies2 tablespoons sugar6 tablespoons butter, meltedFilling6 tablespoons Key lime juice1 envelope (.25 ounce) unflavored gelatin2 1/2 cups chilled heavy cream, divided10 ounces white chocolate morsels8 ounces cream cheese, room temperature1 cup sugar3 tablespoons lime zest, finely gratedOrange brulee10 fresh orange segments3 tablespoons sugarFor the crust: In food processor combine cookies and sugar. Blend until coarsely ground. Add butter and mix well. Press into 10-inch spring form pan. Chill.For the filling: Pour Key lime juice in bowl and sprinkle gelatin on top. Do not mix. Let soften for 15 minutes.Place white chocolate morsels in bowl. In saucepan, bring 1 cup of heavy cream to a boil. Pour over white chocolate morsels. Mix until morsels melt into cream. Add gelatin mixture and allow to cool to room temperature.In stand mixer whip the cream cheese, sugar and lime zest until creamy. Add white chocolate mixture and blend until creamy. Set aside.Whip remaining 1 cups heavy cream until medium-stiff peaks form. Fold into chocolate cream cheese mixture. Pour combined mixture into crust. Chill overnight.For orange brulee: Dredge one side of each orange segment in sugar. Shake off excess. Using a small kitchen torch, heat sugar until caramelized (alternately, do this under a broiler, but watch carefully.) Decorate chilled cake with orange segments. Loosen cake with knife along edge before releasing pan.Serves eight to 10.Chef's note: Orange segments do not have to be caramelized. Just decorate cake with the fresh slices.Chef Ami Sananes, The Culinary Experience, Wheeling