1 c. finely crushed vanilla wafer crumbs
2 tbsp. sugar
1/4 c. melted butter

Press into bottom of 10 inch spring form pan.

1 env. unflavored gelatin (Knox)
1/4 c. milk

Dissolve in small pan over low heat.

8 oz. cream cheese, softened
3/4 c. powdered sugar
6 oz. white chocolate, melted
1 1/2 c. whipping cream
1 tsp. vanilla
2 tbsp. light rum

Beat cream cheese until smooth, beat in powdered sugar and melted white chocolate. Gradually beat in gelatin mixture. Refrigerate briefly. W hip cream, add vanilla and rum. Fold into cream cheese batter. Pour over crust and refrigerate 6 hours. Trim with sweetened whipped cream to serve.