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. www.backofthebox.com Home Page This recipe created by Kraft Foods.