1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. butter, melted
1 env. unflavored gelatin
1/2 c. sugar
1/2 c. light rum
1 tbsp. grated lime peel
4 eggs, separated
1/2 c. lime juice
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 c. heavy cream (1/2 pt.)

Combine first 3 ingredients; reserve 3 tablespoons and press remainder in bottom of 9 inch spring-form pan; chill. Meanwhile, combine gelatin and sugar in medium saucepan; stir in rum, juice, and peel. Beat and blend in egg yolks. Cook over medium heat, stirring constantly, until slightly thickened (about 8 minutes). Remove from heat and beat in cheese until smooth. Beat egg whites until foamy; gradually beat in 1/2 cup sugar and beat until stiff peaks form. Whip cream to soft peaks and fold with egg whites into rum mixture. Turn into crumb lined pan; sprinkle with reserved crumbs. Cover and chill several hours or until firm. Serves 12.