Instructions: Drain pineapple, reserving 2 tablespoons juice. Set aside.

Combine cream cheese, 1/4 cup butter and 2/3 cup sugar; beat until fluffy.

Add egg, 1/4 cup whipping cream, and reserved pineapple juice; blend well.

Stir in 2 tablespoons grated lime rind and pineapple. Pour into prepared Spicy Cookie Crust. Bake at 350 degrees for 40 minutes; cool.

Combine 1/2 cup sugar, cornstarch, and salt in a small saucepan. Stir in lime juice, rum and 2 teaspoons lime rind. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add butter, stirring until melted; cool. Spread mixture over cream cheese filling. Chill 8 hours.

Garnish with whipped cream and lime rind, if desired.

Yields one 10-inch
tart.

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