Macaroon Cheesecake

Process macaroons in a food processor or blender to make about 2 1/2 cups coarse crumbs.

In a medium skillet, melt butter and stir in the crumbs. Cook over medium heat until lightly toasted; cool slightly. Press half the mixture onto the bottom of a greased 9-inch springform pan; chill.

In a double boiler, mix unflavored gelatin with sugar. Beat egg yolks with water and blend into the gelatin mixture. Stir over simmering water for about 5 minutes, or until the gelatin is completely dissolved. Remove from the heat and stir in grated lime peel and lime juice; cool slightly.

In a large bowl, beat cream cheese until smooth and fluffy; gradually beat in the gelatin mixture until well blended.

In another bowl, beat egg whites just until soft peaks form. Fold the whites into the cream cheese mixture.

Whip cream to stiff peaks and set aside 1/2 cup for garnish; fold the remaining whipped cream into the cream cheese mixture, blending thoroughly.

Pour half the filling into the prepared pan; sprinkle evenly with all but of the remaining macaroon crumbs. Pour the remaining filling on top and sprinkle with the remaining crumbs. Cover and chill overnight. Dip a metal spatula or thin knife in hot water and run around the edges of the cake to loosen from the pan. Remove the sides of the springform pan; garnish with the reserved whipped cream and slices from the lime.