CARRIE'S COOKBOOK - Rum & Eggnog Cheesecake

RUM AND EGGNOG CHEESECAKE

CRUMB CRUST:
1 cup graham wafer crumbs
2 T sugar
� cup butter, melted
FILLING:
1 envelope unflavoured gelatin
� cup light rum
� cup boiling water
3 eggs, separated
2 T sugar
1 lb cream cheese, softened
1 (300mL) can sweetened condensed milk
2 tsp vanilla
� cup sugar
1� cups whipping cream
nutmeg

CRUST: In medium bowl, combine graham wafer crumbs, suger and melted butter. Press well into 9" springform pan. Bake in 350�F oven for 10 minutes. Let cool. FILLING: In small bowl, sprinkle gelatin over rum; let stand for 5 minutes. Add boiling water and stir until gelatin is dissolved. In small saucepan, whisk together egg yolks and 2T 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 large bowl, with electric mixer cream the cheese, condensed milk, gelatin mixture and vanilla until smooth. Chill 20 to 30 minutes or until partially set. Beat egg whites until they hold soft peaks; beat in � cup sugar until mixture holds stiff peaks. In small bowl, whip � cup whipping cream until thick. Fold in egg whites, then whipped cream into cream cheese. Pour over prepared crust; chill until set, several hours or until overnight. To serve, whip remaining cream and spread over top; sprinkle with nutmeg.