1 env. (1 tbsp.) unflavored gelatin
1/4 c. milk
8 oz. cream cheese, room temperature
3/4 c. sifted powdered sugar
6 oz. white chocolate, melted
1 1/2 c. heavy cream
1 tsp. vanilla
2 tbsp. light rum
Prepared crust

In small pan dissolve gelatin and milk; heat until gelatin is liquified. With electric mixer beat cream cheese until smooth; beat in sugar and melted white chocolate; then gradually beat in gelatin mixture. Refrigerate briefly. With electric mixer, whip cream until soft peaks appear. Whip in vanilla and rum. Fold whipped cream mixture into cream cheese-chocolate batter. Pour into cooled crust. Refrigerate 6 hours. Garnish as desired. Makes 16 servings.