Lemon zest teams up with ginger twist for this powerful taste combo.
For the crust, stir ingredients together until well combined. Press into bottom and sides of 9′ (23 cm) pie plate. Bake in preheated 375°F (190°C) oven 8 min. Cool before filling.
For the filling, sprinkle gelatin over lemon juice in small saucepan; let rest 5 min until softened. Heat gently 1 min or until dissolved.
Beat cream cheese with sugar and ginger until light. Gradually beat in lemon juice mixture until combined. Refrigerate 15 to 20 min, stirring once until slightly thickened.
Beat Whipping Cream into thickened cream cheese mixture, turn into crust. Refrigerate 2 to 3 hours until set. Garnish with lemon slices.