Crumb Crust:
1 c. graham wafer crumbs
2 Tbsp. sugar
1/4 c. margarine, melted

Filling:
1 envelope unflavored gelatin
1/4 c. light rum
1/4 c. boiling water
3 eggs separated
2 Tbsp. sugar
1 lb. light cream cheese, softened
1 can low-fat sweetened CONDENSED milk
2 tsp. vanilla
1/4 c. sugar
1 1/2 c. whipping cream
nutmeg
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Combine crust ingredients well, press into a 9 inch springform pan.
Bake at 350 deg. for 10 min., let crust cool.

In a small bowl sprinkle gelatin over rum; let stand for 5 min to soften gelatin.
Add boiling water and stir until gelatin is dissolved. In a small saucepan, whisk together egg yolks,and 2 Tbsp. sugar.  Whisk in gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil.  Remove from heat and set aside.  In a large bowl, with an electric mixer, beat cream cheese, condensed milk, gelatin mixture and vanilla until smooth.
Chill 20-30 minutes or until partially set.
Beat egg whites until they hold soft peaks, beat in 1/4 c. sugar and beat until mixture holds stiff peaks.  In a small bowl whip 1/2 c. whipping cream until thick.  Fold egg whites and whipped cream into partially jelled cream cheese mixture.  Pour into prepared crust. Chill several hours or over night.

To serve, whipped remaining whipping cream and spread over top of
cheesecake. Sprinkle with nutmeg.

TIP:  Stabilize the whip cream topping by dissolving 1 tsp. plain gelatin
in 1 tbsp. of boiling water, cool slightly and beat that into the remaining whipping
cream at the time of beating.  You can also add some icing sugar and a 1/2 tsp.
of vanilla to the whipping cream.  This will keep the whipping cream from 'weeping'
or separating and will allow you to decorate the cheesecake ahead of time.
 
 

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