Prepare a springform pan and line the bottom with baking paper.
Using a food processor, blend pecans into a fine flour.
Combine flour, pecan meal and butter in a skillet. Cook on medium for 4-5 minutes until it is fragrant and browns slightly. (Optional. Skip this step if you want to save time).
Pour nut flour mixture into springform pan and press with your fingers until it is smooth and reaches all sides evenly. Store in fridge temporarily.
In a large mixing bowl, combine 1/4 cup of cream cheese and the whipping cream, until stiff and fluffy. Set aside.
Boil 1/2 cup of water. In a separate mixing bowl, combine Jell-O and hot water and mix until it is blended.
Add remaining 1/2 cup cream cheese to Jell-O. Mix with blender or hand blender until completely smooth.
Fold Jell-O mixture into whipped cream mixture. Stir slowly until well mixed.
If you prefer, take a strip of baking paper and line the edges of the springform pan. Pour topping into the springform pan and cool several hours our overnight.
Unlock pan. Slowly remove the baking paper wrapped around edge if this was done. Then cut into 8 slices and serve with whipped cream. For extra flair, decorate with very thin slices of lime.
