CRUST:

1 1/4 c. crushed vanilla wafers (30 wafers)
3 tbsp. butter

FILLING:

1/3 c. sugar
1 envelope unflavored gelatin
1 c. eggnog
4 beaten egg yolks
1/4 tsp. nutmeg
2 (8 oz.) pkg. cream cheese, softened
2 tbsp. rum
4 egg whites
1/2 c. sugar
1/2 c. whipping cream

TOPPING:

Slivered chocolate

Combine vanilla wafers and butter. Press into bottom of 9-inch springform pan. Freeze 1 hour.

Combine 1/3 cup sugar and gelatin. Stir in eggnog, yolks and nutmeg. Cook over medium heat until it comes to a boil and thickens.

In mixing bowl, beat cream cheese 30 seconds until soft, beat in gelatin. Stir in rum. Chill until partially set.

In another bowl, beat egg whites until stiff. Add sugar, beat a little more. Fold egg white mixture into gelatin mixture. Pour into crumb-lined pan. chill 4 hours.

Sprinkle chocolate slivers around the outside edges of the cake. Serves 10.