Begin by zesting the limes before juicing them. Set both zest and juice aside separately—ensure to reserve a portion of zest for garnishing later.

Using a food processor, pulse the graham crackers into fine crumbs if starting from whole cookies. Add melted butter and pulse again until the mixture resembles wet sand. Firmly press the crumbs into the bottom of a 10-inch springform pan or mousse ring to form the crust. Transfer the crust to the freezer to chill for 10 minutes, allowing it to set.

In a small saucepan, combine 150 ml of whipping cream with the gelatin powder. Let the mixture sit for about 2 minutes, stirring gently to allow the gelatin to bloom and dissolve slightly. Bring the mixture to a gentle boil over medium heat, stirring constantly until the gelatin is completely melted. Strain the mixture through a fine mesh sieve into a bowl and allow it to cool.

Place the avocado cubes, cream cheese, honey, remaining 200 ml whipping cream, lime juice, most of the lime zest, and water into a food processor. Blend until the mixture is velvety smooth and evenly combined. Once the gelatin mixture has cooled, pour it into the avocado mixture and process again until fully incorporated, achieving a rich and creamy consistency.

Pour the prepared filling over the chilled graham crust and level the surface with an offset spatula. Place the cheesecake in the freezer for 1 hour to allow it to set completely.

If using a springform pan, carefully release the cheesecake from the mold once fully set. Garnish with slices or curls of fresh avocado and a sprinkle of reserved lime zest before serving. Keep chilled until ready to enjoy.