Place 3/4 cup of the nectar in a sauce pan and sprinkle in the gelatin. Stir over low heat until the gelatin dissolves. Remove from heat and let stand at room temperature. Beat cream cheese, 1/2 cup sugar, lemon zest, lemon juice and vanilla in a bowl until smooth. Add the nectar/gelatin mix and blend well.
Beat 1 cup cream until it forms soft peaks then gently fold into the cream cheese mixture. Pour into crust and refrigerate for about 3 hours or until it has set.
Mix remaining 1 tbsp sugar, and cornstarch in a saucepan and gradually add the remaining nectar. Bring to a boil stirring constantly. Remove from heat and stir in the rum. Cool for 10 minutes and spread of the cheesecake. Refrigerate for another hour or so.
Originally Submitted
5/4/2010
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