Eggnog Cheesecake

46 vanilla wafers, finely crushed (2 cups)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 pkg. (8 oz. each) Philadelphia Brand Cream Cheese, softened
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks
Cool Whip Whipped Topping (optional)
Ground nutmeg (optional)

Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2
inches up sides of 9-inch springform pan. Bake at 325 F for
10 minutes.

Beat cream cheese, sugar, flour, rum and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time,
mixing on low speed after each addition just until blended.
Blend in whipping cream and egg yolks; pour into crust.

Bake at 325 F for 1 hour and 10 minutes to 1 hour and 15
minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosed cake; cool before removing
rim of pan. Refrigerate 4 hours or overnight. Garnish with
thawed Cool Whip Whipped Topping and ground nutmeg.

Makes 12 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.