Chiffon Cheesecake - Daquiri Mousse Pie

• 1-1/2 cups (350 ml) graham cracker crumbs
• 6 tbsp (90 ml) butter, melted
• 1 envelope unflavored gelatin
• 1/2 cup (125 ml) sugar
• 1/2 cup (125 ml) light rum
• 1 tsp (5 ml) lemon zest
• 2 tsp (10 ml) lime zest
• 1/2 cup (125 ml) lime juice, fresh
• 4 egg yolks, beaten
• 2 8-ounce packages cream cheese, room temperature
• 4 egg whites
• 1/2 cup (125 ml) sugar
• 1 cup (225 ml) whipping cream
• 1 pint fresh blueberries
• whipped cream for garnish
• fresh blueberries or sliced kiwi for garnish

1. Mix crumbs and melted butter and pat into bottom and sides of a 9" springform pan.
2. Combine gelatin and 1/2 cup (125 ml) sugar in a saucepan; stir in rum, zests, juice and egg yolks.
3. Cook over medium heat stirring constantly until slightly thickened (about 10 minutes).
4. Remove from heat and beat (with electric mixer) in cream cheese until smooth.
5. Beat egg whites on medium speed of mixer until soft peaks form.
6. Slowly add remaining 1/2 cup (125 ml) sugar, beating until stiff peaks form.
7. Separately, whip cream until soft peaks form and then fold egg whites and whipped cream into gelatin mixture.
8. Pour into crust, cover and chill overnight.
9. Serve each slice with fresh blueberries sprinkled on top and whipped cream on the side.
10. When fresh blueberries are out of season, sliced kiwi fruit is a nice alternative.

graham cracker crumbs, butter, unflavored gelatin, sugar, light rum, lemon zest, lime zest, lime juice, egg yolks, cream cheese, egg whites, sugar, whipping cream, blueberries, whipped cream, fresh blueberries

Taken from online-cookbook.com/goto/cook/rpage/000AF5 (may not work)