Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.

Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.

Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.

Stir dissolved gelatin into the melted chocolate.

Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.

Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.